Mild Yellow Split Pea Stew (Kik Alicha)
ክክ አሊጫ Kik alichaSay it: kik ah-LEE-chah
Kik alicha is a mild, golden Ethiopian stew made from yellow split peas simmered with onions, garlic, ginger and turmeric. It is a staple of everyday meals and fasting platters, often served alongside injera and more intensely spiced dishes. The split peas break down into a soft, creamy stew with a gentle warmth from ginger and green chili rather than the heat of berbere. Its comforting texture and bright turmeric color make it a favorite at home and at communal tables.
Mild Yellow Split Pea Stew (Kik Alicha)
ክክ አሊጫ, Kik alicha
Pronounced kik ah-LEE-chah
- Serves
- 4
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Injera or rice, a simple green salad, and Ethiopian coffee or tea.
Make ahead and storage
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.
