If you’re in the mood for a warm, hearty dish that warms both your belly and your soul, then Kik Alicha (Split Pea Stew) is just what you need. This traditional Ethiopian stew made with yellow split peas is not only comforting but also bursting with unique flavors that come from a blend of spices. It holds a special place in Ethiopian cuisine, often served alongside injera, the spongy flatbread that’s a staple in many Ethiopian households.
But Kik Alicha isn’t just a meal; it’s an experience that brings families together. Its simplicity and rich taste make it a favorite among many Ethiopian families, especially during special occasions and celebrations. In this article, you’ll learn how to make Kik Alicha (Split Pea Stew) at home, explore its unique ingredients, and discover some tips for perfecting this stew.
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| Yellow split peas | 1 cup | *These split peas form the heart of Kik Alicha, creating a creamy and hearty texture that’s incredibly satisfying.* |
| Onion | 1 large, diced | *Onions provide a sweet, aromatic base, enriching the stew with flavor as they sauté to golden perfection.* |
| Garlic | 3 cloves, minced | *Fresh garlic enhances the aroma and depth of flavor in Kik Alicha, making it irresistible.* |
| Ginger | 1-inch piece, minced | *Ginger adds a warm, spicy kick, balancing the dish with its refreshing taste.* |
| Berbere spice | 1 teaspoon | *This quintessential Ethiopian spice blend infuses the stew with layers of heat and complexity.* |
| Tumeric | 1 teaspoon | *Tumeric not only gives Kik Alicha its beautiful golden color but also contributes to its earthy flavor.* |
| Vegetable oil | 2 tablespoons | *Vegetable oil is used for sautéing the onions and spices, setting the foundation for flavor.* |
| Vegetable broth | 4 cups | *Using vegetable broth adds richness to the stew, enhancing the overall taste without overwhelming it.* |
| Salt | To taste | *Salt brings out the flavors of all the ingredients, ensuring a well-balanced dish.* |
Step-by-Step Instructions
- Step 1: Prepare the Ingredients – Start by rinsing the yellow split peas under cold water until the water runs clear. This helps remove any impurities. Chop the onion, garlic, and ginger finely to ensure they mix well into the stew.
- Step 2: Sauté the Base – In a large pot, heat the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent and slightly golden, about 5-7 minutes. The aroma will fill your kitchen—trust me, you’re going to love it!
- Step 3: Add the Aromatics – Next, add the minced garlic and ginger to the onions, stirring for about 1 minute until fragrant. Then sprinkle in the berbere spice and turmeric, stirring to combine. This is where the magic begins as the spices start to bloom.
- Step 4: Incorporate the Peas and Broth – Add the rinsed yellow split peas to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the split peas are tender.
- Step 5: Season and Serve – Once the peas are soft, add salt to taste. You can mash some of the peas with a fork to thicken the stew if you desire a creamier texture. Serve your Kik Alicha hot, ideally paired with injera or your favorite bread. Enjoy the comforting flavors!
Pro Tips
- For a richer flavor, try using homemade vegetable broth instead of store-bought.
- If you like your stew spicy, adjust the amount of berbere spice to suit your taste.
- Letting Kik Alicha sit for a while after cooking enhances its flavors even more; it’s great for meal prep!
- Garnish with fresh cilantro or parsley for an added burst of freshness.
- Experiment with adding other vegetables, like carrots or potatoes, for a heartier stew.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Carbohydrates | 30g |
| Saturated Fat | 0.5g |
| Fiber | 8g |
| Cholesterol | 0mg |
| Sugars | 1g |
| Fat | 4g |
FAQs
What is the best way to store Kik Alicha (Split Pea Stew)?
It’s best to store Kik Alicha in an airtight container in the refrigerator, where it can last for about 4-5 days. Reheat gently on the stove or in the microwave before serving.
Can Kik Alicha (Split Pea Stew) be made vegan or gluten-free?
Absolutely! Kik Alicha is naturally vegan, and as long as you use gluten-free vegetable broth, it’s also gluten-free. Just double-check your spices for any hidden gluten ingredients.
What are the best side dishes to serve with Kik Alicha (Split Pea Stew)?
Traditionally, Kik Alicha is served with injera, but you can also pair it with rice, quinoa, or even crusty bread to soak up all that delicious stew.
How long does it take to prepare Kik Alicha (Split Pea Stew)?
The preparation time is about 15 minutes, while the cooking takes around 40 minutes, making it a quick and simple dish to whip up.
Can I freeze Kik Alicha (Split Pea Stew) for later?
Yes, Kik Alicha freezes very well! Just cool it completely before transferring it to a freezer-safe container. It’s perfect for meal prep!
How can I adjust the thickness of Kik Alicha?
If you prefer a thicker stew, you can mash some of the peas as they cook or add less broth. Conversely, for a thinner stew, add more broth gradually until you reach the desired consistency.
Is Kik Alicha spicy?
The level of spice in Kik Alicha depends on the amount of berbere spice you use. You can adjust the spice level to your liking, making it mild or fiery hot!
Can I add meat to Kik Alicha?
While Kik Alicha is traditionally vegetarian, you can add cooked chicken or beef for a non-vegetarian twist. Just be sure to adjust the cooking time accordingly.
