Make Ahead

Kik Alicha (Ethiopian yellow split pea stew)

April 13, 2014
2 Ratings
Author Notes

Ethiopian Split Pea Stew - A simple, inexpensive stew .. full of onions, garlic, and split peas.  It’s mild as well as savory .. creamy yet not oily .. a wonderful diversion from the spiciness that typically accompanies Ethiopian cuisine —VeggiesByCandlelight

  • Serves 12
Ingredients
  • 5 large purple onions
  • 1 cup olive oil
  • 1 (16 oz) bag yellow split peas
  • 2 teaspoons tumeric
  • Fresh minced garlic to taste
  • Salt to taste
In This Recipe
Directions
  1. In large, heavy pot, cover peas with 3” water. Bring to a boil. Reduce heat to medium low and cook till tender, about 30-45 minutes.
  2. Meanwhile, puree the onions in a food processor or blender. Cook the puree in heavy pot until they're tender and just turning brown (note: they will be dry).
  3. Add the olive oil, tumeric and salt, stirring to combine.
  4. Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook until the consistency is similar to pea soup.
  5. Stir in garlic and serve with injera

See what other Food52ers are saying.

  • redroomblues
    redroomblues
  • Ann
    Ann

3 Reviews

redroomblues September 2, 2021
I implore anyone reading to give this a miss. I'm a pretty big fan of Ethiopian and this tastes like Play-Doh.
 
Ann November 2, 2020
This recipe sounds boring but believe me, it's wonderful! The onions come out sweet and the peas are smooth and filling. You may want to have a side with a bit of zip but the stew is great! Worth it to make the injera too (plan ahead as you need the batter to "sit" for at least a 1/2 day.
 
Ann November 2, 2020
This recipe sounds boring but believe me, it's wonderful comfort food! You may want to have a side with a bit of zip but the stew is great!