This Ethiopian Kik Alicha – Split Pea stew is a simple warm stew with just 6 ingredients. Serve with Injera, flatbread or rice.. Vegan Gluten-free
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.
Ethiopian 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 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. Vegan Glutenfree Recipe
This Ethiopian Kik Alicha - Split Pea stew is a simple warm stew with just 6 ingredients. Serve with Injera, flatbread or rice.. Vegan Gluten-free
Servings: 2
Calories: 226kcal
Ingredients
- 1/4 cup (36.25 g) dry split yellow peas soak overnight or 2 hours
- 1/4 cup (36.25 g) dry split green peas soak overnight or 2 hours
- 1 1/2 cups (375 ml) water
- 2 teaspoons oil
- 1/2 (0.5 ) red onion chopped
- 4-5 garlic cloves minced
- 2 teaspoons ginger minced
- 1/3 teaspoon (0.33 teaspoon) turmeric powder
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
- black pepper to taste
Variations
- Add a 1/2 teaspoon berbere spice blend for a spicier Wat version
- Add a chopped Serrano pepper.
Instructions
- 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.
- Or use a Pressure cooker: Pressure cook for 1 whistle on high and then on low for 15 minutes. ( Pressure cook for 8 to 10 minutes after the pressure is reached for electric pressure cooker, then natural release). 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.
Notes
Nutritional facts based on one serving
Nutrition
Nutrition Facts
Ethiopian Split Pea stew - Kik Alicha. Vegan Glutenfree Recipe
Amount Per Serving
Calories 226 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 600mg26%
Potassium 547mg16%
Carbohydrates 34g11%
Fiber 13g54%
Sugar 5g6%
Protein 12g24%
Vitamin A 75IU2%
Vitamin C 4.8mg6%
Calcium 50mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
This infographic 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.
Cadry's Kitchen says
February 7, 2013 at 8:18 pmThis 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!
Richa says
February 8, 2013 at 12:53 amThanks Cadry! I dont know if i will ferment the injera batter for days.. but lets hope they come out good:))
Cadry's Kitchen says
February 9, 2013 at 6:19 pmI’ve never followed one of the fermentation recipes. That’s a lot of dedication for a dinner!
Caitlin says
February 7, 2013 at 8:28 pmoh 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 😉
Richa says
February 8, 2013 at 12:54 amThanks 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:))
Chef Amber Shea says
February 7, 2013 at 8:50 pmThis looks outrageously good. I wouldn’t even need the rice…just a spoon! I adore Ethiopian food.
Richa says
February 8, 2013 at 12:55 amThanks Amber! i love this with the sour Injera so much!!
janet @ the taste space says
February 8, 2013 at 1:52 amI 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. 🙂
VeganFling says
February 8, 2013 at 2:05 amI need to make more dishes with split peas – yours looks so good! Can’t wait to see more Ethiopian food too. 🙂
Sandya says
February 8, 2013 at 5:58 amYour recipe on Ethiopian split pea stew looks great. I would definitely like to try this out. Thanks for the recipe.
Sveta Karelsky says
April 7, 2020 at 3:34 pmThis is a super easy and yummy kik alicha recipe! I used a dutch oven.
Anonymous says
February 8, 2013 at 6:09 amThis comment has been removed by a blog administrator.
Anonymous says
February 8, 2013 at 9:01 amThis comment has been removed by a blog administrator.
Veena Theagarajan says
February 8, 2013 at 9:08 amyummy and healthy plate
Subhie Arun says
February 8, 2013 at 10:34 amwow v innovative n healthy..frst time here..love ur collections..hapi to follow u ..glad if u od the same..!!
http://subhieskitchen.blogspot.co.uk
[email protected] says
February 8, 2013 at 3:58 pmYum, such comfort food on that plate! 😉
Looks awesome Richa. xo
ps.There’s a Potluck Party with Recipes for Valentine’s Day happening :
http://www.lifeologia.com/potluck-party-recipes-for-valentines-day-gluten-free-vegan/
Hope you can make it ;))
Sunday Morning Banana Pancakes says
February 8, 2013 at 6:24 pmI totally need this on a day like to day- it is so snowy and cold on the east coast this weekend! CONGRATS on the mini sliders, it is well deserved, I was so excited to see them on VegNews!!!!
Kristy says
February 8, 2013 at 10:58 pmThis looks so good and soothing right about now- I just want that whole bowl all to myself!
The Peace Patch says
February 8, 2013 at 11:18 pmThanks for sharing this…it looks superdelicious!
Kittee’s cookbook is excellent! There’s a really helpful run-down of Ethiopian cookbooks here:
http://ethiopianfood.wordpress.com/cookbooks/
BTW I voted for you for “Best Food Photography on a Blog” at The Kitchn “The Homies 2013”
http://www.thekitchn.com/best-food-photography-on-a-blog-the-homies-2013-183569Voting ends tonight!
Cheers!
Hannah says
February 9, 2013 at 7:48 pmOh man, could I use a giant vat of this or what? It’s so cold! I might have to double or triple the recipe, at least.
vivagypsy says
February 9, 2013 at 8:52 pmThis Looks So Very Delicious!!! I am Licking the page!!! Love and Hugs Viv from Vivagypsy Rocks Vegan and Gluten-Free…
Pkd99 says
May 16, 2013 at 8:04 pmI 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.
Kari Whitney says
March 1, 2014 at 11:47 amI 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!
Vivienne says
August 21, 2014 at 12:15 amAre there any vegetable side dishes you would recommend to compliment this meal → just to boost the veg intake 🙂
Richa says
August 21, 2014 at 1:31 amTry the ethiopian cabbage, or any of my other cabbage or cauliflower sides recipes.
http://www.veganricha.com/?s=cabbage
Vivienne says
October 5, 2014 at 10:37 pmCan you add any vegetables to the dish itself? Spring onions, mushrooms, red pepper, zucchini/courgette, cauliflower? Any of them suit?
Jane Calhoun says
October 6, 2014 at 8:21 pmI would love to try this recipe but I don’t have a pressure cooker. Will it still turn out without that step? and do I just cook longer?
Richa says
October 6, 2014 at 8:37 pmit is either or. Cook covered in a deep pan for 45 minutes or pressure cook for upto 20 minutes.
updated the instructions so they are clear.
Candice says
February 4, 2015 at 10:27 pmLooks delicious. I’ve only decently had the oppurtunity to try Ethiopian food, on vacation, and I loved it. I just wanted to point out for some reason it lists eggs and dairy in this recipe under allergy warnings. As a fellow vegan and a fan of your work, I wanted to make you aware so people don’t mistakenly turn away from this recipe 🙂
Richa says
February 4, 2015 at 10:46 pmthanks candice! its dairy, egg, gluten , free. Changed the wording to- free of dairy, egg, gluten and other allergens.
Leela says
March 24, 2015 at 12:04 pmI’m wondering if you have an home made berbere recipe you like. I have most of the ingredients listed on the list from most of the sites but was wondering if you’ve ventured into making your own.
Richa says
March 24, 2015 at 12:07 pmno, i havent made a berbere blend at home. Often not having the blend or seasoned oil stops me from making the food. i find it easier to use the whole spices directly as I dont cook Ethiopian often, which needs to be corrected. 🙂
Christine says
January 17, 2016 at 12:03 pmi am making this today and I am. It using a pressure cooker. It is not working out so I think a pressure cooker is the key. Plus it isn’t as yellow as the picture. Not sure why.
But I did make the jalapeño cheddar biscuits and they were good.
Richa says
January 17, 2016 at 12:36 pmHi Christine, i probably clicked the pictures when I made it with all yellow split peas. Also the turmeric matters. sometimes it adds a lot more color. Are you using a pressure cooker? Split peas are notorious in terms of cooking times as you never know how old they are. The older split peas take really long to cook, sometimes hours in a saucepan, so pressure cooker is the best option as even really old split peas will cook in almost the same time in a pressure cooker.
Sarah says
April 1, 2016 at 7:33 pmI worked in an Ethiopian restaurant in Ann Arbor, MI for six years. This is their Ethiopian food cook book:
http://www.bluenilemi.com/bluenile/28/content.html
Ira Kravitz says
November 11, 2016 at 11:32 amIs is possible to make this oil free?
Richa says
November 11, 2016 at 2:02 pmyes. saute the onion garlic in a bit of broth and continue
Ira Kravitz says
November 14, 2016 at 9:34 pmI made my first batch and it was AWESOME! For some reason I had to cook for almost an hour and I think the peas could still have been softer. Also, I couldn’t find yellow so made it just with green. Thank you again! Oh.. made it oil free per your instructions. I don’t think this needs oil.
Richa says
November 14, 2016 at 10:14 pmAwesome! split peas can take anywhere from 30 minutes to a few hours to cook depending on the batch. Fresher splitpeas cook faster.
Jennifer says
December 12, 2016 at 6:43 amHello! How would you modify these instructions for an Instant Pot, which doesn’t have a “1 whistle” setting?: “Or use a Pressure cooker: Pressure cook for 1 whistle on high and then simmer for 15-20 minutes.”
Richa says
December 13, 2016 at 12:05 amCook them for the time you use for split peas. 7 to 8 minutes Manual on high pressure and natural release.
Steve Proctor says
July 17, 2017 at 7:35 pmI’ve made this a couple of ti,mes for my family and it’s a huge hit. Thank you for publishing the recipe.
I hate commentators that say “it was great after I added/changed….”, but I’m going to be that guy. I added fresh mushrooms, portobellos because that what my son brought back from the store. It gave the stew a little extra heartiness and richness.
Helena Augustine says
January 29, 2018 at 6:25 pmAs an avid Ethiopian food fan since about 1999 when I first tried Axum in SF its been my favorite! This is a great recipe and tastes authentic. Thanks so much for sharing.
Vickie Fisher says
July 7, 2018 at 1:24 pmDear Richa, you are a gal after my own heart! My favorite cuisine is Indian, but I have been falling in love with vegan Ethiopian food lately. I visited a bistro called “Civilization” in Gainesville, and they had an Ethiopian plate, all vegan. The bread was something! I don’t think it was fermented very long, as it wasn’t sour. But it was fluffy and dark and delicious. Just acquired some actual teff flour. I gotta study more! (Like you, I don’t think I want to ferment anything for three days; sounds a bit scary!) Overnight, maybe. Smiles!
Vickie Fisher says
July 7, 2018 at 1:38 pmHi, dear Richa, you are a gal after my own heart! My favorite cuisine is Indian, and I have been falling in love with vegan Ethiopian food lately. I visited a bistro up in Gainesville recently, called Civilization, and I had the Ethiopian plate they offer, completely vegan. I loved the bread they served. It wasn’t that sour, but it was fluffy and dark and delicious. I recently got some teff flour. Gotta study more! I can’t get my head around fermenting something for three days, as it seems a bit scary. I can see fermenting something overnight, though. Smiles!
Richa says
July 8, 2018 at 4:56 pmYes, ethiopian restaurants generally have veggie plates which are vegan. The Injera bread is amazing indeed. i’ve made it twice since i posted this post. it takes 3 to 4 days and comes out really well. We have quite some ethiopian restaurants close by, so we just pick the bread up when needed 🙂 You can find a reipe fro the bread and many more amazing stews and dishes in Teff Love cookbook. Its a vegan ethiopian cookbook
Elise Yuan says
September 5, 2018 at 8:26 pmSO DELICIOUS, thank you!!!! Just made it today and was so thrilled with the result!
Maddie says
December 27, 2018 at 6:10 pmMade this using all yellow peas and a white onion and it was delicious! Made in the pressure cooker, I didn’t sautee the veggies first, just added it all in and cooked for 10 mins with natural release (oil free and it didn’t stick). Will be making this again!
Kerri says
August 8, 2019 at 3:57 pmI love this recipe & I make it all the time! Perfect meal to eat when sick
Richa says
August 8, 2019 at 6:08 pmyay
Eleni says
October 30, 2019 at 3:34 amAn utterly delicious and flavorful recipe which is relatively simple to make! I highly recommend adding Berbere spice for an extra kick.
It’s become a staple in our household, which I tend to make in large batches so we have more of it. Thank you for the excellent recipe!
Richa says
October 30, 2019 at 11:38 amawesome!thanks
Sonal says
April 30, 2020 at 11:04 amHi can you please tell me what is yellow split peas? Is it toor dal/ yellow moong dal or the peas used to make Ragda? Thanks.
Vegan Richa Support says
April 30, 2020 at 3:23 pmHi Sonal – yes it’s the same ones you would use for toor dal and can be seen here on the photo 2nd row up from the bottom of my Indian Dals Names article: Indian Dals Names. Moong dal peas are similar but not exactly the same as split peas. Ragda typically uses white peas.
Lauren says
May 17, 2020 at 12:12 pmRead through the recipe a few times so I’m not sure if I’m missing it or not. Do the instructions mention when to add the cloves and the berbere?
Vegan Richa Support says
May 21, 2020 at 7:16 pmif you want to include the berbere or cloves (spice) just add in step 3 with the turmeric