Kik Alicha (Ethiopian Split Pea Stew)

• servings: 2 servings
• active time: 2 hours
• total time: 2 hours 45 minutes

Ingredients

1/2 cup dry split peas (soak overnight or 2 hours. Use yellow, green, or a mix!)

2 teaspoons oil

1 cup chopped red onion

4-5 garlic cloves (minced)

2 teaspoons minced ginger

1 serrano pepper (or jalapeño, chopped, optional)

1/3 teaspoon turmeric powder

1 teaspoon berbere spice blend (optional, for a spicier wat version)

1/2 teaspoon salt (or to taste)

black pepper (to taste)

2 cups water

Directions

Soak the split peas overnight or at least 2 hours in warm water, drain and rinse. See notes below for pressure cooker directions.

In a deep pan, add the oil or non dairy nitter kibbeh(Ethiopian spiced oil). Once the oil is hot, add onions, ginger, garlic, and chopped Serrano or jalapeño, if using. Cook stirring occasionally, until translucent. Add splashes of water if needed to help cook the onion evenly. Add the turmeric and berbere, if using, and mix well.

Add rinsed split peas, salt, pepper and water. Mix, cover and bring to a boil on medium heat.

Reduce heat to low and simmer, partially covered for 45 minutes to 1 hour, or until peas have softened to your desired consistency. Taste and adjust salt and spice if needed.

Mash the peas if desired. Add some lemon juice, if desired, and serve. Tastes best with a sour flat bread, like Injera, but you can also serve it with rice or flatbread of choice.

Nutrition

• Calories: 226 kcal
• Total Fat: 4 g
• Sodium: 600 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 13 g
• Total Sugars: 5 g
• Protein: 12 g