Kik Alicha Ethiopian Split Pea Stew

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Variations & Substitutions

Split peas. If available, use Ethiopian yellow split peas (known as kikki) for a more authentic texture and taste. Split peas are a great source of plant-based protein and fiber, making it a healthy dinner option. Olive oil. Use niter kibbeh (Ethiopian spiced clarified butter) instead of olive oil for a richer, more authentic taste. Garlic. You can also use garlic powder. Fresh ginger. Substitute with ground ginger or ginger paste. Seasonings. Use salt and turmeric and adjust to taste. You can also use alicha kimem, netch azmud, or add cumin. Basil. Crush a bit of fresh Ethiopian basil (besobila) into the stew during the last few minutes of cooking for an aromatic finish.

📖 How to make ater kik alicha

Step 1:Rinse the yellow split peas under cold water. To reduce cooking time and make them easier to digest, you can soak them for about an hour before cooking. Step 2:In a large pot, add the split peas and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 35-45 minutes, or until the peas are tender but still hold their shape. Step 3:While the peas are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion, and sauté until they are soft and translucent, about 5-7 minutes. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant. Step 4:Stir in the turmeric and cook for another minute. This step is crucial as it releases the flavors of the spices. Step 5:Add the sautéed onion, garlic, and ginger mixture to the cooked split peas. Add salt to taste. Continue to simmer on low heat for another 10-15 minutes, allowing all the flavors to meld together. If the lentil stew is too thick, add a little water to reach your desired consistency. Step 6:Adjust the seasoning if necessary, and then turn off the heat.

Soak the yellow split peas for at least an hour before cooking to ensure even cooking and prevent them from becoming mushy. Rinse the soaked lentils thoroughly to remove any impurities or dust before adding them to the pot. When boiling the peas, start with high heat to bring the water to a rapid boil, then reduce to a simmer to maintain a gentle cooking process Incorporate a small amount of berbere spice or jalapeno peppers if you prefer a bit of heat, although traditional Kik Alicha is mild. If you’re making a larger batch, layer the ingredients in the pot, starting with split peas, then sautéed onions and spices, to ensure even cooking and flavor distribution.

🍴 How to serve split pea stew

Kik Alicha is traditionally served warm with Injera (Ethiopian flatbread) or rice. My favorite dishes for sides are gomen wat and Ethiopian cabbage. Having a glass of spiced tea or t’ej on the side will make it even more satisfying!

🍴Storage and reheating suggestions

Store leftovers in an airtight container and refrigerate it for up to 5 days. To reheat, place it on the stovetop over medium heat, stir occasionally, and let it warm up for 5-8 minutes or until completely heated through. You can also reheat it in a microwave for 1-2 minutes. To freeze, store it in a freezer-safe bag and freeze for 2-3 months. Thaw before reheating.