This is my take on Kik Alicha (Ethiopian Split Pea Stew). It’s hearty and rich in protein with lots of delicious spices. Traditionally eaten with your hands with Injera (kind of like a fermented version of a crepe or thin pancake). Pictured bottom left here alongside my Mesir Wat (Ethiopian Lentils), Abesha Gomen (Ethiopian Collard Greens), and a Fresh Tomato Salad.
Kik Alicha (Ethiopian Split Pea Stew)
This is my take on an East African split pea stew. It's hearty and rich in protein with lots of delicious spices.
Ingredients
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 cloves garlic , minced
- 1 Tbsp minced ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 cup yellow split peas
- 2 1/2 cups vegetable broth
- 1 lemon , juiced
Instructions
- Heat oil over medium heat in medium size pot. Saute garlic, onion and ginger until onion begins to turn translucent about 3-5 minutes.
- Add spices and saute 1 minute longer.
- Add some broth if beginning to stick.
- Add remaining ingredients except for lemon and bring to boil. Reduce heat and simmer, covered, until split peas are tender, about 60 minutes (sometimes longer). The split peas should be fully cracked open and mushy.
- Stir in lemon juice prior to serving.
- Serve alongside my Mesir Wat (Ethiopian Lentils), Abesha Gomen (Ethiopian Collard Greens), or a Fresh Tomato Salad.