Kik Alicha | Ethiopian Split Pea Stew

yellow split peas

🥗Healthier: green split peas

💰Cheaper: dried lentils

Dried lentils are often less expensive and cook faster.

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Chili powder can mimic the flavor profile at a lower cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is budget-friendly while maintaining a neutral flavor.

fresh ginger

🥗Healthier: ginger powder

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

Rinse yellow split peas under cold water until the water runs clear.

Soak the split peas in water for at least 1 hour, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant.

Add turmeric and berbere spice, stirring to coat the onion mixture evenly.

Incorporate the soaked split peas and stir to combine with the spices.

Pour in water and bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 30-40 minutes until peas are tender.

Add diced carrots and potatoes, cooking for an additional 15-20 minutes until vegetables are soft.

Season with salt, black pepper, and lemon juice to taste.

Garnish with chopped cilantro and sliced green chili before serving.

Cooking Techniques

Spice Level:

Dietary