Ground Split Peas (Kik Alicha)

Ground Split Peas (Kik Alicha) is a traditional Ethiopian dish cherished for its gentle yet flavorful taste and creamy texture. This vegan and gluten-free recipe invites anyone interested in exploring Ethiopian cuisine to experience its culinary richness. Key steps include soaking split peas, sautéing onions and garlic, and simmering the peas with aromatic spices. The final dish is a comforting stew that can be enjoyed with injera or rice, offering a taste of Ethiopian comfort food that can be savored at home.

Ingredients

• 1 cup split peas, soaked
• 2 Tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp ginger, grated
• 1/2 tsp cumin
• 1/2 tsp coriander
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Soak split peas in water for at least 2 hours or overnight, then drain.
2. In a large pot, heat olive oil over medium heat.
3. Add diced onions and sauté for 2-3 minutes until translucent.
4. Stir in minced garlic, turmeric, ginger, cumin, and coriander. Cook for another minute until fragrant.
5. Add soaked split peas and vegetable broth. Bring to a boil, then reduce heat to low.
6. Cover the pot and simmer for 45-50 minutes until the peas are tender, stirring occasionally.
7. Check seasoning and adjust with salt and pepper if necessary.
8. Garnish with fresh parsley before serving.
9. Serve the Ground Split Peas (Kik Alicha) with injera or rice.

Keywords: Vegan, Gluten-Free, Ethiopian, Stew, Split Peas

Spice Rack: Turmeric, Ginger, Cumin, Coriander

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