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Kik Alicha (Ethiopian Split Pea Stew)

Ethiopian · Side · Easy

Kik Alicha (Ethiopian Split Pea Stew)

Total
1 hr 20 min
Prep
15 min
Serves
4
Calories
300
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Yellow split peas turn soft and creamy with ginger, garlic and turmeric in a mild Ethiopian stew that sits comfortably beside spicier food.

A mellow spoonful of Kik Alicha (Ethiopian Split Pea Stew) brings balance to a plate of fiery lentils or meat. Turmeric gives the peas their golden color, while ginger and garlic provide warmth without relying on a red chile blend.

Use yellow split peas rather than whole dried peas. Their age affects how quickly they soften, so taste a few before serving and keep the pot loose enough for the centers to finish cooking.

MildCreamyGarlickyOne PotBudgetFreezer FriendlyVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Warm the vegetable oil in a heavy saucepan over medium heat. Cook the onion for until soft and translucent.

  2. Add garlic, ginger and turmeric and stir for until fragrant. Add the yellow split peas, water and salt.

  3. Bring to a boil, then reduce to low and simmer partially covered for , stirring occasionally, until the peas crush easily against the side of the pan.

  4. Mash a few spoonfuls against the pot to thicken the liquid, leaving plenty of peas intact. Serve while the stew is soft enough to spread with the back of a spoon.

Forkue tips

  • If older split peas are still firm, add hot water a little at a time and continue cooking; a dry pot cannot soften their centers.

Storing and reheating

Keep refrigerated for up to 4 days or freeze for 3 months. Reheat with water and stir from the bottom, since the peas set into a thick paste when cold.

Kitchen gear

Heavy saucepanTop picks on Amazon
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Nutrition per serving, estimated

300Calories
14gProtein
40gCarbs
11gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Kik Alicha (Ethiopian Split Pea Stew): FAQ

Is kik alicha spicy?

It is usually mild compared with berbere-based stews. Ginger and garlic give it warmth, but this version has no hot chile.

Can I substitute green split peas?

Yes. They cook in much the same way, though the color will be olive green rather than golden and the flavor slightly earthier.

How do I store and reheat Kik Alicha (Ethiopian Split Pea Stew)?

Keep refrigerated for up to 4 days or freeze for 3 months. Reheat with water and stir from the bottom, since the peas set into a thick paste when cold.

How long does Kik Alicha (Ethiopian Split Pea Stew) take?

About 1 hr 20 min in total: 15 min prep and 1 hr 5 min cooking.

What do I need to make Kik Alicha (Ethiopian Split Pea Stew)?

The key ingredients are yellow split peas, onion, garlic, ginger and turmeric, plus pantry basics.

Any tips for Kik Alicha (Ethiopian Split Pea Stew)?

If older split peas are still firm, add hot water a little at a time and continue cooking; a dry pot cannot soften their centers.

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