Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ክክ አሊቻ ➤ Kik Alicha (mild turmeric split pea stew)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 35 min

Total 47 min

Ingredients

- 2 cups (14 oz / 400 g) dried yellow split peas (kik), rinsed and picked over
- 6 cups (48 fl oz / 1.4 L) vegetable broth or water
- 2 tbsp (30 ml) vegetable oil (or niter kebbeh substitute for non-fasting versions)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (6 g) ground turmeric
- 1/2 tsp (1 g) ground cumin (optional, mild)
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

1. Rinse the yellow split peas under cold water until the water runs clear; drain.
2. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 8–10 minutes.
3. Add the minced garlic and ginger and sauté 1–2 minutes more until fragrant. Stir in 1 tbsp (6 g) ground turmeric and 1/2 tsp (1 g) ground cumin and cook 30 seconds to bloom the spices.
4. Add the rinsed split peas and 6 cups (1.4 L) vegetable broth or water. Bring to a boil, then reduce heat to low, cover partially, and simmer gently, stirring occasionally, until peas are very tender and breaking down, about 30–40 minutes.
5. If the stew becomes too thick, add hot water or broth 1/2 cup (120 ml) at a time to reach a creamy but spoonable consistency. Mash lightly with a spoon or use a potato masher for a smoother texture if desired.
6. Stir in 1 1/2 tsp (9 g) salt, 1/4 tsp (1 g) black pepper, and 1 tbsp (15 ml) lemon juice. Adjust seasoning to taste.
7. Serve hot, garnished with chopped cilantro or parsley if using, traditionally alongside injera or flatbread.