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Kik Alicha (Vegan Ethiopian Yellow Split Pea Stew)

October 3, 2011 by Veronica Grace 23 Comments

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I love Ethiopian food, when it’s fresh especially, but also because it is very tasty and filling as well.

Some of the dishes are very easy to make, and taste perfectly fine using zero oil. The lentil and split pea dishes are especially tasty and easy to make.

This yellow split pea stew one is my absolute favourite of all Ethiopian dishes because it is mild and savoury. I’m not one for the spicy dishes like mesir wot, but you can always add some spiciness to this dish if you desire.

Serve this Kik Alicha with injeera, rice or even Indian bread like chapati or roti for a whole meal.

 

Kik Alicha (Ethiopian Yellow Split Pea Stew)

Serves 2 as mains for an Ethiopian dinner

Ingredients:

3 cups water
vegetable broth as needed
1 cup dried yellow split peas, rinsed
1/2 medium onion, chopped
3 cloves garlic, minced
1 inch chunk of fresh ginger, peeled, and finely chopped
1/2 teaspoon turmeric
3/4 – 1 tsp herbamare or salt
pepper to taste

Directions:

1. Place water and the split peas in large pot. Bring to a boil. Reduce heat to medium; and cook about 30 minutes, just until tender. (Alternatively you can cook them in a pressure cooker, use a digital electric pressure cooker as it has a non stick pan, don’t do this in a metal stovetop pressure cooker as it can burn to the bottom.)

2. In a frying pan, add some vegetable broth and bring to high heat. Add onion, reduce to medium high and cook until translucent, about 5 minutes. Add more broth as needed Add the garlic, ginger and turmeric; cook another 5 minutes.

3. Once done, add the mixture to cooked peas; stir in salt and pepper. Simmer until peas are very soft, and almost mushy about 30 minutes more. Taste test; adjust seasonings if needed.

What’s your favourite Ethiopian dish?

Filed Under: Cooked Vegan Recipes, Dinner, Ethiopian Dishes, One Pot Meals, Soups and Stews Tagged With: easy, Ethiopian Dishes, fat-free, gluten-free, lentil, nut-free, soy-free, split-peas, stew

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Reader Interactions

Comments

  1. Stacey

    January 29, 2015 at 1:00 PM

    What are you talking about, Ethipoian food? They eat white rice.

    Reply
    • Veronica Grace

      January 30, 2015 at 9:51 AM

      Who are you talking to? Every Ethiopian restaurant I have eaten at serves this with injeera not rice, so that’s why i mentioned injeera.

      Reply
  2. Wendy @ Plantivores

    August 10, 2014 at 5:46 PM

    Absolutely delicious! Thanks for the recipe.

    Reply
  3. David

    March 17, 2014 at 4:38 PM

    This kik Alisha was very tasty. Here is a video of it being made. http://youtu.be/oPqczNTGJxk

    Reply
  4. Elizabeth

    January 7, 2014 at 1:33 PM

    Can’t wait to make this! It’s my favorite dish at the neighborhood Ethiopian restaurant.

    Reply
  5. Regina

    November 8, 2013 at 7:36 PM

    Just had this for dinner. Delicious!! Thanks for the recipe.

    Reply
  6. Jan

    July 9, 2013 at 8:51 AM

    Thanks so much for this yummy recipe! I made it last night and served it over basmati rice.

    Reply
  7. sheena

    April 22, 2013 at 1:07 PM

    If I’m out of fresh Ginger. Can I sub powder Ginger?

    Reply
    • Low Fat Vegan Chef Veronica

      April 22, 2013 at 1:18 PM

      You can, but I’d add a lot more. Powdered ginger is very mild when added to lentil recipes. So season it to taste.

      Reply
  8. Samantha

    October 2, 2012 at 6:26 PM

    ABSOLUTELY DELICIOUS!
    Thanks for sharing!

    Reply
  9. Steven

    March 27, 2012 at 7:30 PM

    I have been making this for a few months now often and LOVE it! The only thing I do differently is not use garlic in the recipe as my body cant handle it. 🙂

    Reply
  10. Eric Paul

    February 13, 2012 at 4:34 PM

    Made it last night – it’s a keeper! So simple and delicious . . . probably going to have to make it again tomorrow night!

    Reply
  11. chavau

    February 7, 2012 at 6:41 PM

    Are there any raw lentil (sprouted) recipes you are aware of ? Love your blogs by the way.

    Reply
  12. Courtney

    February 5, 2012 at 4:20 PM

    My husband and I made this dish last night. It was delicious and a total winner! Nice work 🙂

    Reply
    • Veronica

      February 6, 2012 at 1:55 AM

      Thanks for the feedback Courtney!

      Reply
  13. skai

    January 16, 2012 at 8:16 PM

    I thought this was going to be raw.

    Reply
    • Veronica

      January 17, 2012 at 5:38 PM

      You should not eat yellow split peas raw. I took a picture of the lentils raw as I forgot to take a pic of the recipe when it was done.

      Reply
    • Deandra

      February 9, 2016 at 4:06 PM

      Keep on writing and chgngiug away!

      Reply

Trackbacks

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    September 17, 2018 at 7:09 AM

    […] paired it with a salad and low-point tortillas to keep it Weight Watchers-friendly. And since this recipe can be made without oil, it comes out to zero points per serving! That’s lucky for me, since the […]

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  2. Comfort Food Basics | The Scoop! says:
    November 10, 2014 at 9:24 PM

    […] the recipe! You’re welcome. I recommend doubling it though, because, as you might have noticed, it only […]

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  3. ethiopian food, #ssekobravery & other rambles | says:
    November 5, 2014 at 11:14 PM

    […] *also worth mentioning that this has been adapting from the traditional ethiopian dish! loosely based on this recipe, here. […]

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  4. Top 12 Must Have Vegan Kitchen Appliances — Low Fat Vegan Chef Recipes says:
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