📝 About This Recipe
A cornerstone of Ethiopian Jewish (Beta Israel) cuisine, Kik Alicha is a mild, aromatic yellow split pea stew that radiates warmth and comfort. Unlike its fiery cousin Kik Wot, this Alicha version relies on the delicate dance of turmeric, ginger, and garlic to create a deeply savory profile. It is the perfect soul-warming dish for Shabbat or a nutritious weekday meal, offering a creamy texture that highlights the humble beauty of the split pea.
🥗 Ingredients
The Legumes
- 2 cups Yellow split peas (rinsed thoroughly until water runs clear)
- 5 cups Water (for boiling the peas)
Aromatic Base
- 2 large Red onions (very finely minced)
- 1/4 cup Vegetable oil (or Niter Kibbeh for a non-vegan version)
- 5 cloves Garlic (pressed or minced into a paste)
- 1 tablespoon Fresh ginger (finely grated)
Spices and Seasoning
- 1 teaspoon Turmeric powder (for that iconic golden hue)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 pieces Green chilies (jalapeño or serrano, slit lengthwise for aroma without high heat)
👨🍳 Instructions
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1
Begin by rinsing the yellow split peas in a fine-mesh strainer under cold running water until the water is no longer cloudy. This removes excess starch and ensures a clean flavor.
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2
Place the rinsed peas in a medium pot with 5 cups of water. Bring to a boil, then reduce heat to medium-low. Simmer for about 30-40 minutes until the peas are tender but not completely disintegrated. Drain any excess water and set aside.
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3
While the peas simmer, start the 'dry-sweat' for the onions. Place the finely minced red onions in a heavy-bottomed pot or Dutch oven over medium heat without any oil.
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4
Cook the onions for 8-10 minutes, stirring frequently. This traditional Ethiopian technique allows the onions to soften and release their sweetness without browning.
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5
Once the onions are translucent and fragrant, add the vegetable oil (or Niter Kibbeh). Stir well to coat the onions and cook for another 3-5 minutes.
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6
Add the garlic and grated ginger to the pot. Sauté for 2 minutes until the raw aroma of the garlic disappears and the kitchen smells incredible.
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7
Stir in the turmeric powder, salt, and black pepper. Let the spices toast in the oil for about 60 seconds to unlock their fat-soluble flavors.
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8
Transfer the cooked split peas into the onion and spice mixture. Stir gently to ensure every pea is coated in the golden turmeric oil.
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9
Add 1 cup of warm water to the pot. Use a wooden spoon to lightly mash about 10% of the peas against the side of the pot; this creates a naturally creamy, thick texture.
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10
Drop in the slit green chilies. Cover the pot and simmer on low heat for 10-15 minutes, allowing the flavors to meld together into a cohesive stew.
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11
Check the consistency. If the stew is too thick, add a splash of water. If it is too thin, simmer uncovered for a few more minutes.
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12
Taste and adjust seasoning with more salt if necessary. Remove the green chilies before serving if you prefer a milder experience, or leave them for a pop of color.
💡 Chef's Tips
For the most authentic flavor, take your time with the onions; the longer they sweat, the deeper the flavor of the Alicha. If you have access to Niter Kibbeh (Ethiopian spiced clarified butter), use it instead of oil for a rich, traditional taste. Don't overcook the peas in the first step; they should be soft to the bite but still hold their shape until they reach the final simmer. If the stew tastes flat, a tiny squeeze of lemon juice right before serving can brighten the earthy notes of the turmeric. Always use red onions if possible; their sugar content is essential for the base of Ethiopian stews.
🍽️ Serving Suggestions
Serve warm atop a large piece of sourdough Injera (flatbread) to soak up the juices. Pair with 'Gomen' (braised collard greens) for a vibrant, colorful vegetable platter. Accompany with a side of 'Ayib' (fresh Ethiopian cheese) or Greek yogurt to balance the spices. Enjoy with a glass of Tej (Ethiopian honey wine) or a simple black tea with cinnamon. Include a fresh tomato and red onion salad (Timatim Salata) on the side for a refreshing crunch.