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5 from 6 votes

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
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Soup
Cuisine: ethiopian
Servings: 2
Calories: 226kcal
Author: Vegan Richa


  • 1/4 cup dry split yellow peas soak overnight or 2 hours
  • 1/4 cup dry split green peas soak overnight or 2 hours
  • 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


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


  • 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.


Nutritional facts based on one serving


Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 4g | Sodium: 600mg | Potassium: 547mg | Fiber: 13g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 4.8mg | Calcium: 50mg | Iron: 2.4mg