Ensopado Suave de Ervilha Amarela Partida (Kik Alicha)
ክክ አሊጫ Kik alichaDiga: kik ah-LEE-chah
Kik alicha é um ensopado etíope suave e dourado feito de ervilhas amarelas partidas cozidas com cebolas, alho, gengibre e cúrcuma. É um alimento básico das refeições do dia a dia e das bandejas de jejum, frequentemente servido junto com injera e pratos mais intensamente temperados. As ervilhas partidas se desfazem em um ensopado macio e cremoso com um leve calor do gengibre e pimenta verde em vez do ardor do berbere. Sua textura reconfortante e cor brilhante de cúrcuma o tornam um favorito em casa e nas mesas comunitárias.
Ensopado Suave de Ervilha Amarela Partida (Kik Alicha)
ክክ አሊጫ, Kik alicha
Pronunciado kik ah-LEE-chah
- Rende
- 4
- Preparação
- 15 min
- Cozimento
- 55 min
- Total
- 1 h 10 min
- Nível
- Fácil
Também sem nozes e sem ovos.
Alergênicos: nenhum dos principais alergênicos nos ingredientes listados. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
Put the split peas in a bowl, cover with cold water, and rinse until the water runs clear; drain well.
Heat the oil in a heavy pot over medium heat. Add the onion and cook, stirring often, for 8-10 minutes, until soft, translucent and just beginning to color at the edges.
Add the garlic, ginger and turmeric and stir for 1 minute, until fragrant and the onion is coated in a bright yellow paste.
Add the drained split peas, 6 cups (1.5 L) water, salt and green chilies. Bring to a boil, then lower the heat and skim off any foam that rises.
Cover partially and simmer gently for 45-55 minutes, stirring every 10 minutes, until the peas are completely tender and breaking down; add hot water by 1/2 cup (120 ml) if the pot looks dry.
Mash about one-quarter of the peas against the side of the pot with a wooden spoon, or whisk briefly, to make the stew creamy while keeping some texture.
Fish out the green chilies if you prefer, taste and adjust salt, and loosen with a splash of water if the stew is thicker than you like. Simmer 5 more minutes, then take off the heat and let rest 5 minutes before serving.
Variantes regionais
Some cooks add a pinch of ground cumin or a few diced carrots with the peas; for a richer version, use niter kibbeh in place of part of the oil.
Notas do cozinheiro
- For a richer, more traditional finish, replace 1 tbsp (15 ml) of the oil with niter kibbeh (Ethiopian spiced butter); omit it to keep the stew vegan.
- Do not brown the onions deeply; kik alicha is meant to stay pale gold and mild.
- If your split peas are old or very dry, they may need 10-15 extra minutes and more water.
Sirva com
Injera or rice, a simple green salad, and Ethiopian coffee or tea.
Fazer com antecedência e armazenamento
Cool, refrigerate in a sealed container for up to 4 days, or freeze for up to 3 months; reheat gently with a splash of water.
