Yellow Split Pea Stew (Kik Wat)

Yellow Split Pea Stew, known as Kik Wat, is a hearty Ethiopian dish that promises warmth and comfort. This stew combines split peas, onions, and garlic with a blend of aromatic spices for a richly flavorful meal. Its thick texture and depth of flavor come from a slow cooking process, making it both nutritious and comforting. It’s enjoyable on its own or with injera, offering a delightful culinary experience for those who appreciate robust flavors.

Ingredients

• 2 cups yellow split peas
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp paprika
• 4 cups vegetable broth
• 2 tbsp oil

Instructions

1. Soak the yellow split peas in water for at least 4 hours or overnight.
2. In a large pot, heat the oil over medium heat. Add the onions and garlic, and sauté for 3 to 5 minutes until soft.
3. Stir in the turmeric and paprika, and cook for another minute until fragrant.
4. Add the soaked split peas and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 45 to 50 minutes until the peas are tender.
5. Mash some of the peas with the back of a spoon to thicken the stew.

Keywords: Dinner, Comfort Food, Vegan, Ethiopian, Stew

Spice Rack: Turmeric, Paprika

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