📝 About This Recipe
Kik Alicha is a cornerstone of the Ethiopian 'fasting' platter, offering a mild, comforting contrast to the spicier berbere-laden dishes of the region. This vibrant yellow stew is slow-simmered until the split peas are buttery and tender, infused with the aromatic warmth of turmeric, ginger, and garlic. It is a soulful, protein-rich vegan masterpiece that proves you don't need heat to have incredible depth of flavor.
🥗 Ingredients
The Legumes
- 2 cups Yellow Split Peas (rinsed thoroughly until water runs clear)
- 5-6 cups Water (for boiling and adjusting consistency)
The Aromatic Base
- 2 medium Red Onion (very finely minced; traditional recipes use no oil for the initial sweat)
- 5-6 cloves Garlic (pressed or finely grated)
- 2 tablespoons Fresh Ginger (peeled and finely grated into a paste)
- 1/4 cup Vegetable Oil (or Niter Kibbeh (spiced clarified butter) if not vegan)
Spices and Seasoning
- 1.5 teaspoons Turmeric Powder (for that signature golden hue)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 2 pieces Jalapeño or Green Chilies (sliced lengthwise, seeds removed for mild flavor)
- 1/2 cup Water (reserved for final texture adjustment)
👨🍳 Instructions
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1
Begin by rinsing the yellow split peas in cold water multiple times until the water is no longer cloudy. This removes excess starch for a cleaner texture.
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2
In a medium pot, combine the rinsed peas with 5 cups of water. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes until the peas are tender but not completely disintegrated. Drain and set aside.
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3
While the peas cook, place the finely minced onions in a wide, heavy-bottomed pot or Dutch oven over medium heat. Do not add oil yet.
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4
Cook the onions dry, stirring frequently for about 8-10 minutes. This traditional 'sweating' method evaporates the moisture and mellows the onion's bite without browning them.
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5
Once the onions are soft and translucent, add the vegetable oil (or Niter Kibbeh) and stir to coat. Sauté for another 3-4 minutes.
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6
Stir in the garlic and ginger paste. Cook for 2 minutes until the aroma fills your kitchen, being careful not to let the garlic burn.
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7
Add the turmeric powder and black pepper. Stir constantly for 1 minute to 'bloom' the spice in the oil, which unlocks its earthy flavor and vibrant color.
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8
Incorporate the pre-cooked split peas into the aromatic base. Stir gently to ensure every pea is coated in the golden turmeric oil.
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9
Add 1/2 cup of fresh water and the salt. Cover the pot and simmer on low heat for 10-15 minutes. The peas should begin to break down slightly, creating a thick, creamy consistency.
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10
If the stew looks too dry, add a splash more water. If it is too thin, use the back of your spoon to mash a small portion of the peas against the side of the pot.
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11
Add the sliced green chilies during the last 5 minutes of simmering. This adds a fresh, vegetal note without making the dish spicy.
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12
Taste and adjust salt if necessary. Remove from heat and let the stew sit for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
For the most authentic flavor, use Niter Kibbeh (Ethiopian spiced butter) instead of oil if you aren't following a vegan diet. Don't rush the dry-sweating of the onions; this step is crucial for the silky, sweet base that defines Alicha. If you have time, soak the split peas for 2 hours before cooking to reduce the boiling time and ensure even softening. Be careful with the turmeric; too much can make the dish bitter, so stick to the measured amount. Leftovers taste even better the next day as the legumes continue to absorb the ginger and garlic notes.
🍽️ Serving Suggestions
Serve warm on a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with 'Misir Wot' (spicy red lentils) and 'Gomen' (collard greens) for a complete Ethiopian veggie platter. A side of 'Ayib' (Ethiopian fresh cheese) or Greek yogurt provides a cool, creamy contrast. Serve with a crisp tomato and onion salad (Kachumbari style) dressed with lemon and olive oil. Enjoy with a glass of honey wine (Tej) or a light, crisp lager.