Description
A warm and hearty Ethiopian Split Pea Stew that embodies the soulful flavors of Ethiopian cuisine with rich yellow split peas and aromatic spices.
Ingredients
Scale
- 1 cup yellow split peas
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the yellow split peas under cold water until the water runs clear.
- In a large pot, heat the olive oil over medium heat and sauté the onions until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the ground turmeric and cook for another minute.
- Pour in the vegetable broth and add the rinsed split peas.
- Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the peas are soft.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro if desired.
Notes
Kik Alicha can be served with injera, rice, or bread. It can be stored in the fridge for up to 4 days or frozen for up to 3 months. Adjust the thickness by adding more broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg