Ethiopian Split Pea stew – Kik Alicha. Vegan Glutenfree Recipe



Kike or Kik Alicha or Split Pea stew. This is another simple stew is very similar to Indian split pea daal. I used 2 types of split peas for the one in the pictures. You can use just the yellow or just the green as well. Also, ignore the mustard seeds in the pictured stew, which were accidentally added:) It is the fault of muscle memory.. my hand automatically grabs either mustard seeds or cumin seeds to add to the hot oil when making daal.
I served this Split pea stew with some cumin scented Wild rice blend. I have some Teff flour now, so Injera(ethiopian flat bread) trials are predicted in the near future.
Kik Alicha is a very mild, no spice lentil preparation. For a spicier Wat version, add some Berbere spice blend like this Missir Wat/Wot – Red lentil stew.





Ethiopian food is becoming my next favorite food right after Indian food. I need to pick up some books with information about how the flavors came about and the basics of ethiopian food. Leave me suggestions in the comments. I am planning to get myself Kittee’s Papa Tofu loves Ethiopian soon.

Its the day after my yoga therapy and my eyes can barely read. so a short post today..

In some awesome news EU will not allow any animal tested cosmetics and toiletries!
And my Roasted Butternut, Balsamic Caramelized onion, Sriracha Mayo sandwich got shared by MFA, Woodstock Farm Sanctuary and VegNews!

For More Daals, Lentil Stews, Bean curries see here.



Ethiopian Split Pea stew – Kik Alicha
Allergy Information: Dairy, egg, corn, soy, yeast, nut, gluten free
Serves 2

Ingredients:
1/4 cup dry split yellow peas, soak overnight
1/4 cup dry split green peas, soak overnight
1 1/2 cups water
2 teaspoons oil
1/2 red onion, chopped
4-5 garlic cloves, minced
2 teaspoons ginger, minced
1/3 teaspoon turmeric powder
1/2 teaspoon salt or to taste
black pepper, to taste

Variations:
Add a 1/2 teaspoon berbere spice blend for a spicier Wat version
or Add a chopped Serrano pepper.

Method:
Soak the split peas overnight or at least 2 hours in warm water, drain and rinse.
In a deep pan, add oil, add onions, ginger and garlic and cook stirring occasionally, until translucent.(add chopped Serrano or Jalapeno if using)
Add the turmeric 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 35-45 minutes or until peas have softened to your desired consistency. Taste and adjust salt and spice if needed.
Pressure cooker: Pressure cook for 1 whistle of high and then simmer for 15-20 minutes.
The pictures are of the pressure cooked stew. Mash the peas if desired. Add some lemon juice if desired and serve. Tastes best with a sour flat bread like Injera.

Wild Rice blend: Rinse the rice and add to pan with 1.5 times the water, salt and cumin powder to taste. Cook partially covered until almost done. Fluff, take off heat, cover and let sit for another 5 minutes before serving.




I love infographics..:) and this is from Vegucated. Here is also a nice article by the team to help transition to a plant based diet. 

Where do we get our Calcium..



If you havent watched Vegucated yet.. Please watch the trailer and find a Screening here or watch it on Netflix. Have a wonderful week everyone.

Kik Alicha Split Pea Stew

This stew is being shared at Ricki’s wellness weekend, Allergy Free wednesdays.

Comments

  1. says

    This sounds so completely fabulous! I can’t wait to hear how your injera trials go! I’ve tried a couple of injera recipes, but I’m eager to try your method when you’ve got it finalized. You know your way around bread, that’s for sure!

  2. says

    oh richa, i am so excited for your ethiopian recipes! i tried a few over a year ago and wasn’t a huge fan. i’ve always wanted to try authentic ethiopian food at a restaurant but haven’t gotten a chance to go(they are located in a very sketchy area in philly). i look forward to more stews and injera((!!!) and cooking them all up and eating them by hand ;)

    • says

      Thanks Miss C:) we eat indian food by hand every day:) You should order some berbere online.. that spice blend is addictive.. not too hot but very flavorful:))

  3. says

    I love Ethiopian cuisine, too. I have a few recipes on my blog but kik alicha is definitely my favourite, although not what most people associate with Ethiopian since it isn’t spicy. I look forward to seeing what else you make. :)

  4. says

    I was looking for a new Kik Alicha recipe and found this one. It was SO good – and is my new favorite. I doubled the recipe, and used only yellow split peas as that is what I had. I did not presoak them. Used a little less than 3 cups water. After sauteing onion, garlic and ginger, added 1 Tbs berbere (love this!) and turmeric….then simmered until done. The extra garlic – more than I usually use – is great. Also the red onion. Delicious; thank you.

  5. says

    I can’t wait to try this recipe out! If my family and I could eat Ethiopian food everyday we would. I’ve tried hard to find great recipes on line and also in different cookbooks and it’s hard – the books that are out there tend to be meat heavy. Looking forward to trying this!

  6. Vivienne says

    Are there any vegetable side dishes you would recommend to compliment this meal → just to boost the veg intake :)

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