Kik Alicha (Ethiopian Split Pea Stew)

This is my take on an East African split pea stew. Pictured bottom left here alongside Mesir Wat, Abesha Gomen and a fresh Tomato Salad (see recipe links in instructions below). Also traditionally eaten with your hands with Injera (kind of like a fermented version of a crepe or thin pancake)
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  • 1 Tbsp olive oil
  • 1 onion , chopped
  • 1 clove garlic , minced
  • 1 tsp. minced ginger
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cinnamon
  • 1 cup yellow split peas
  • 2 cups vegetable broth
  • 1 lemon , juiced


  • 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 along side Ethiopian lentils: and collards or other greens:
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