Ethiopian
Kik Alicha
Kik alicha is a gentle Ethiopian yellow split pea stew, cooked until creamy with onion, turmeric, garlic, and ginger. It is traditionally served warm with injera, its mild richness balancing spicier dishes on the plate.
Ingredients
- Yellow split peas3/4 cup
- Water3 cups, plus more as needed
- Red onion, finely chopped1 medium
- Vegetable oil3 tbsp
- Garlic, minced2 cloves
- Fresh ginger, minced1 tsp
- Ground turmeric1/2 tsp
- Green chile, slit lengthwise1 small
- Salt3/4 tsp, or to taste
Method
- Rinse the yellow split peas several times until the water runs mostly clear, then drain well.
- Place the chopped onion in a medium pot over medium heat and cook without oil for 5 to 7 minutes, stirring often, until softened and its moisture has mostly evaporated.
- Add the vegetable oil and cook the onion for 5 minutes more, stirring until it turns glossy and lightly golden.
- Stir in the garlic, ginger, and turmeric, and cook for 1 minute until fragrant, taking care not to brown the garlic.
- Add the rinsed split peas and 3 cups water, then bring to a boil.
- Reduce the heat to low, partially cover, and simmer for 35 to 40 minutes, stirring occasionally and adding small splashes of water if the peas begin to stick.
- When the peas are very tender, stir firmly to break some down into a thick, creamy stew while leaving a little texture.
- Add the slit green chile and salt, then simmer for 5 minutes more so the flavor infuses gently.
- Remove the chile if desired and adjust the salt and thickness with a little hot water before serving.
- Serve warm with injera, either as a main dish or alongside other Ethiopian wats.
Common questions
Can I substitute red lentils or other split peas for yellow split peas in Kik Alicha?
Yes. Red lentils cook much faster, so reduce simmering to about 12 to 15 minutes and use less water at first. Green split peas work too, but usually need a longer simmer and may taste a little earthier.
How long does Kik Alicha take to cook until the peas are fully tender?
Plan on about 45 to 55 minutes total after the onions are ready. Yellow split peas usually soften in 35 to 40 minutes, then need a few more minutes to break down into a creamy stew.
What are the most common mistakes when making Kik Alicha?
The biggest mistakes are not cooking the onions long enough, burning the garlic and ginger, and letting the peas stick and scorch. Stir often, keep the heat low after boiling, and add small splashes of water as needed.
How should I store leftover Kik Alicha?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. It thickens as it sits, so add a splash of water when reheating. It also freezes well for about 2 to 3 months.
What do you serve with Kik Alicha?
Serve it warm with injera if possible, or with rice, flatbread, or crusty bread. It’s also good alongside sautéed greens, cabbage, or a fresh tomato salad to balance the rich, earthy flavor.