⏱ Soak: 1 hr, overnight 🔥Cook: 45–55 min 👤Serves: 4–6 🌿Diet: Vegan, gluten-free
Ethiopian kik alicha is defined by what it isn’t as much as what it is a mild stew, which is exactly what alicha means in Amharic, made without berbere and without fiery heat, designed to sit on the injera platter as a counterpoint to the louder, spicier dishes around it. Yellow split peas simmered slowly in a turmeric-gold broth, richened with sautéed onion, garlic and ginger, thickened by the peas themselves as they cook down. Simple, deeply satisfying, and almost always better the next day.
Ingredients
- 1½ cups yellow split peas, soaked in cold water for at least 1 hour, or overnight. Rinsed and drained before cooking.
- 4 cups water, plus more as needed during cooking
- 3 tablespoons niter kibbeh, Ethiopian spiced clarified butter, available at Ethiopian or African grocery stores. Substitute with plain ghee or olive oil, the flavor will be simpler but still very good.
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons ground turmeric, this is the defining spice; don’t reduce it
- ½ teaspoon ground cumin, optional, adds earthy depth
- Salt to taste
- 1 jalapeño or green chili, left whole, optional; adds very gentle warmth without making it spicy. Remove before serving.
- Lemon juice, a small squeeze at the end, optional, brightens the whole pot
Step by step
- Soak and rinse the split peas. Place the yellow split peas in a bowl, cover with cold water and soak for at least 1 hour, or overnight if you have time. Drain and rinse thoroughly before using.Soaking shortens the cooking time and helps the peas cook evenly without the outside turning mushy before the center is soft. If you skip the soak, increase the water to 5–6 cups and add at least 15–20 minutes to the simmering time.
- Simmer the split peas. Place the drained split peas and 4 cups of water in a large pot. Bring to a boil over high heat, skim off any foam that rises to the surface, then reduce to a medium-low simmer. Cook partially covered for 30–35 minutes, stirring occasionally, until the peas are completely tender and beginning to break down into a thick, porridge-like consistency. Add splashes of water if the pot looks dry before the peas are ready.
- Sauté the aromatics. While the peas simmer, heat the niter kibbeh (or oil) in a separate pan over medium heat. Add the chopped onion and cook slowly, stirring occasionally, for 10–12 minutes until deeply golden, take your time here. Add the garlic and ginger, cook 2 minutes. Add the turmeric and cumin, stir for 1 minute until fragrant. The onion needs to be properly golden, not just soft, deeply caramelized onion gives the stew its sweet, rich base. Pale, underdone onion makes the final dish taste flat.
- Combine and finish. Add the sautéed onion mixture to the cooked split peas, stirring to combine. Add the jalapeño if using, and salt to taste. Simmer together uncovered for another 10–15 minutes, stirring occasionally, until the stew has thickened to your liking. Remove the jalapeño. Stir in a small squeeze of lemon juice if using.
- Serve. Ladle the kik alicha onto injera or over rice. It can be served immediately, but the flavor deepens noticeably if left to sit for an hour or reheated the next day.
What alicha means, and why it matters
In Amharic, alicha describes a category of mild stew, specifically one made without berbere, the warm-spiced chili blend that powers the fierier wot dishes on the same platter. Kik alicha sits beside misir wot, doro wot and gomen on the beyaynetu platter precisely because its mildness balances the heat of its neighbors. It is not the less interesting dish on the plate. It is the one that makes the rest of the plate work.
Make it your own
Claire’s note
Niter kibbeh is worth seeking out from an Ethiopian or African grocery store if you can, it’s clarified butter infused with onion, garlic, ginger and warm spices, and it adds a depth to kik alicha that olive oil simply can’t replicate. If making your own isn’t practical, plain ghee is the closest substitute. Kik alicha keeps refrigerated for up to 5 days and freezes well for up to 3 months, it thickens considerably as it sits, so stir in a splash of water when reheating. Most people who make this find it noticeably better on day two, which makes it ideal for cooking ahead.
Serve with
Ethiopian kik alicha is traditionally served as part of a beyaynetu platter, several stews arranged on a large injera, eaten by tearing pieces of bread and scooping the stews together. For more from the African collection the complete African food guide has it all.
Add Ethiopian kik alicha to your weekly meal planner, make a double batch on Sunday for a week of easy, nutritious lunches. And for more recipes, follow us on Pinterest.
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Ethiopian Kik Alichа
- Total Time: 105 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A mild, deeply satisfying Ethiopian stew made from yellow split peas, sautéed onions, and aromatic spices, perfect as a counterpoint to spicier dishes.
Ingredients
- 1½ cups yellow split peas, soaked and rinsed
- 4 cups water, plus more as needed
- 3 tablespoons niter kibbeh or olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons ground turmeric
- ½ teaspoon ground cumin, optional
- Salt to taste
- 1 jalapeño or green chili, whole, optional
- Lemon juice, small squeeze, optional
Instructions
- Soak and rinse the split peas. Place the yellow split peas in a bowl, cover with cold water, and soak for at least 1 hour, or overnight. Drain and rinse thoroughly before using.
- Simmer the split peas. Place the drained split peas and 4 cups of water in a large pot. Bring to a boil over high heat, skim off any foam, then reduce to a medium-low simmer and cook partially covered for 30–35 minutes.
- Sauté the aromatics. While the peas simmer, heat the niter kibbeh (or oil) in a separate pan over medium heat. Add the chopped onion and cook slowly for 10–12 minutes until deeply golden. Add garlic and ginger, cooking for 2 minutes before stirring in turmeric and cumin for another minute.
- Combine and finish. Add the sautéed onion mixture to the cooked split peas. Add the jalapeño if using, and salt to taste. Simmer uncovered for another 10–15 minutes until thickened. Remove the jalapeño and stir in lemon juice if using.
- Serve the kik alicha on injera or rice. It can be served immediately, but the flavors deepen significantly if allowed to sit for an hour or reheated the next day.
Notes
The dish is improved if left to sit or reheated the next day. Niter kibbeh is ideal for depth of flavor, but olive oil can be substituted if needed.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
