KIK ALICHA (Ethiopian Split Pea Stew)

KIK ALICHA (Ethiopian Split pea sTEW)

Makes 4 servings | Total cook time ~ 80 minutes (~20 minutes initial boil + 45–60 minutes simmer)

Dietary notes: vegan, nut-free, gluten-free, anti-inflammatory

Approx. macros (per serving): Calories: 400 | Protein: 25g | Carbs: 40g | Fat: 6g Macros are estimates and will vary based on ingredients and amounts used.

Before you start (worth reading!)

You can soak the split peas overnight if you plan ahead — I usually skip soaking and just boil them first.

I’m pretty heavy-handed with spices, so consider the amounts below a starting point and adjust to your liking.

Taste as you go and season with your heart 🤍

Garlic & ginger note: fresh is best here, but if I don’t have any on hand, I’ll absolutely use powder — or a mix of fresh + powder depending on how I’m feeling.

INGREDIENTS:

• 2 cups yellow split peas rinsed (green will work fine too)

• Water (for boiling + simmering)

• 1 large yellow onion, diced (I sometimes use frozen, pre-chopped for convenience — fresh is even better)

• 1 tbsp olive oil (total)

  
  

Spice baseline (this is flexible - I usually add more as I go):

• 1 tsp turmeric 

• 1 tsp ground ginger (or fresh, peeled and minced)

• 1 tsp onion powder 1 tsp garlic powder (or fresh cloves, minced)

• ½ tsp black pepper

• ~2½ tsp berbere seasoning (optional, heat and depth depend on your blend)

• Pinch of cayenne / green chilies / jalepeño (optional)

• Salt, to taste Splash of lemon juice (to finish) Optional for serving: fresh cilantro, lemon wedges

METHOD (use your judgement)

1. Cook the split peas: Add rinsed split peas to a pot, cover with water, and boil for about 20 minutes, until mostly tender. Drain and set aside.
   

2. Build the base: In a large pot or deep pan, heat 1 tbsp olive oil over medium heat. Add the onion and cook until soft and sweet. If using fresh garlic and/or ginger, add them here and cook briefly until fragrant.
   

3. Add flavor: Add your spices and cook for 30–60 seconds, stirring constantly.
   

4. Simmer: Add the cooked split peas and about 4 cups water. Bring to a gentle boil, then lower the heat. Simmer 45–60 minutes, stirring occasionally and adding water as needed to keep the stew thick but spoonable.

   **Kik alicha likes time, but not dryness. Very thick stews concentrate spices and can make it bitter, especially with turmeric.

   
   

   Taste as it cooks and adjust.
   

5. Finish (don't skip this step!): Season with salt to taste and finish with a generous splash of lemon juice to brighten everything up.
   

How to Serve

• Traditionally served with injera (make sure it’s 100% teff if you're gluten-free)

• Also great with rice or with bread of your choice (sourdough works especially well)

• Finish with a little fresh cilantro on top and a lemon wedge on the side if you want to be extra fancy ✨

  
  

Packing it up / leftovers

• Makes 4 generous servings

• Great for meal prep

• Even better the next day

• When reheating leftovers, add a splash of water, a little olive oil, and fresh lemon juice to to bring it back to life.
  

Why I love this

Minimal oil, plant-based protein, cozy and creamy comfort food — especially when it’s cold out. This recipe is super forgiving, as long as you keep it spoonable.

My goal here isn’t for you to make this exactly how I do. Add another onion. Change the spice balance. Try soaking the peas overnight one time and the quick boil the next. Make it once, then make it again differently.

There’s no right or wrong here — just what tastes good to you.

Have fun, experiment, and let me know how it turns out 🤍