Ground Split Peas (Kik Alicha)

Ground Split Peas (Kik Alicha)

Yellow split peas simmer with turmeric and onions into a mild, creamy Ethiopian stew.

Total 1 hr Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Kik alicha is a gently spiced Ethiopian split pea stew, colored golden with turmeric and built on a slow-cooked onion base rather than heavy chile heat. It turns tender and creamy as the peas break down, making it a comforting centerpiece for injera or rice. Serve it as part of a vegetarian combination platter alongside greens and lentils.

Ingredients

  • 2 cups dried yellow split peas, rinsed
  • 6 cups water
  • 1/3 cup niter kibbeh (Ethiopian spiced butter) or vegetable oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 jalapeño, sliced (optional)
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/4 teaspoon black pepper

Method

  1. Place the rinsed split peas and water in a 6-quart saucepan and bring to a boil over high heat.

  2. Reduce heat to low, cover partially, and simmer, skimming off any foam, until the peas begin to soften, about 20 minutes.

  3. While the peas simmer, melt the niter kibbeh in a 9-inch skillet over medium heat and add the chopped onion.

  4. Cook the onion, stirring occasionally, until soft and golden, about 10 minutes.

  5. Stir in the garlic, ginger, and turmeric and cook until fragrant, about 1 minute.

  6. Scrape the onion mixture into the saucepan with the split peas, add the jalapeño, salt, and black pepper, and stir to combine.

  7. Continue simmering uncovered over low heat, stirring occasionally and mashing some peas against the side of the pan, until the mixture is thick and creamy, about 25 minutes.

  8. Taste and adjust salt as needed, then remove the jalapeño slices if desired before serving.

Related recipes

Rate this recipe

★ 3.2 (1)

Comments

    Log in to comment.

    Ground Split Peas (Kik Alicha)

    Kik alicha is a gently spiced Ethiopian split pea stew, colored golden with turmeric and built on a slow-cooked onion base rather than heavy chile heat. It turns tender and creamy as the peas break down, making it a comforting centerpiece for injera or rice. Serve it as part of a vegetarian combination platter alongside greens and lentils.

    1 hr 4 servings 320 cal

    Ingredients

    • 2 cups dried yellow split peas, rinsed
    • 6 cups water
    • 1/3 cup niter kibbeh (Ethiopian spiced butter) or vegetable oil
    • 1 yellow onion, finely chopped
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon ground turmeric
    • 1 jalapeño, sliced (optional)
    • 1 1/2 teaspoons salt, plus more to taste
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Place the rinsed split peas and water in a 6-quart saucepan and bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover partially, and simmer, skimming off any foam, until the peas begin to soften, about 20 minutes.

    3. 3

      While the peas simmer, melt the niter kibbeh in a 9-inch skillet over medium heat and add the chopped onion.

    4. 4

      Cook the onion, stirring occasionally, until soft and golden, about 10 minutes.

    5. 5

      Stir in the garlic, ginger, and turmeric and cook until fragrant, about 1 minute.

    6. 6

      Scrape the onion mixture into the saucepan with the split peas, add the jalapeño, salt, and black pepper, and stir to combine.

    7. 7

      Continue simmering uncovered over low heat, stirring occasionally and mashing some peas against the side of the pan, until the mixture is thick and creamy, about 25 minutes.

    8. 8

      Taste and adjust salt as needed, then remove the jalapeño slices if desired before serving.