📝 About This Recipe
A cornerstone of the Ethiopian 'Yetsom' (fasting) platter, Kik Alicha is a mild, buttery, and deeply aromatic yellow split pea stew. Unlike its spicy cousin Kik Wot, this dish focuses on the delicate balance of turmeric, ginger, and garlic, simmered slowly until the peas are melt-in-your-mouth tender. It is a soulful, protein-rich vegan masterpiece that provides a soothing counterpoint to the bolder, spicier dishes of East Africa.
🥗 Ingredients
The Legumes
- 2 cups Yellow split peas (rinsed thoroughly until water runs clear)
- 6 cups Water (for boiling the peas)
The Aromatics
- 2 large Red onions (very finely minced, almost to a paste)
- 4-5 cloves Garlic (grated or finely minced)
- 1 tablespoon Fresh ginger (peeled and finely grated)
- 2 pieces Green chilies (jalapeño or serrano, slit lengthwise)
Oil and Spices
- 1/4 cup Vegetable oil (or Niter Kibbeh for a non-vegan version)
- 1 teaspoon Turmeric powder (for that iconic golden hue)
- 1.5 teaspoons Kosher salt (or to taste)
- 1/2 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
Place the rinsed yellow split peas in a medium pot with 6 cups of water. Bring to a boil, then reduce heat to medium-low and simmer for 25-30 minutes until the peas are tender but still hold their shape. Drain and set aside.
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2
In a separate large, heavy-bottomed pot or Dutch oven, add the finely minced onions. Cook them over medium heat without any oil for 5-7 minutes, stirring constantly to prevent burning. This 'dry-sweating' technique is essential for authentic Ethiopian flavor.
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3
Once the onions have softened and released their moisture, add the vegetable oil. Sauté the onions in the oil for another 10 minutes until they are translucent and just beginning to turn golden.
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4
Stir in the grated garlic and ginger. Cook for 2-3 minutes until fragrant, being careful not to let the garlic brown too deeply.
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5
Add the turmeric powder to the onion mixture. Stir well for 1 minute to 'toast' the spice, which awakens the color and removes the raw metallic taste of the turmeric.
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6
Incorporate the pre-cooked split peas into the pot with the aromatic base. Stir gently to coat every pea in the golden oil and onion mixture.
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7
Add 1.5 to 2 cups of fresh water (or vegetable stock for more depth) to the pot. The liquid should just cover the peas.
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8
Bring the stew to a gentle simmer. Cover the pot and let it cook for 15-20 minutes on low heat. Stir occasionally; the peas should start to break down slightly, thickening the sauce naturally.
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9
Season with salt and black pepper. Taste and adjust seasoning as needed.
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10
Add the slit green chilies during the last 5 minutes of cooking. This adds a subtle floral aroma and very mild heat without making the dish spicy.
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11
Check the consistency. If it's too thick, add a splash of water. If too thin, mash a few peas against the side of the pot with a wooden spoon and stir them back in.
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12
Remove from heat and let the stew rest for 5 minutes before serving. This allows the flavors to settle and the texture to become perfectly creamy.
💡 Chef's Tips
For the most authentic texture, use a food processor to mince your onions into a near-paste before cooking. Do not skip the 'dry-frying' of the onions; it creates a sweet, deep base that defines Ethiopian stews. If you aren't strictly vegan, finishing the dish with a tablespoon of Niter Kibbeh (Ethiopian spiced butter) adds an incredible layer of complexity. Be patient with the split peas—they should be soft enough to squash easily between your tongue and the roof of your mouth. Leftovers are even better the next day as the legumes continue to absorb the aromatics.
🍽️ Serving Suggestions
Serve warm on a large piece of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with Gomen (braised collard greens) and Misir Wot (spicy red lentils) for a complete veggie combo platter. A side of fresh tomato and onion salad (Timatim Selata) provides a crisp, acidic contrast to the creamy peas. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. For a non-traditional but delicious meal, it also pairs beautifully with basmati rice or crusty sourdough bread.