Ethiopian Split Pea Stew, also known as Kik Alicha, is a comforting and flavorful dish made with yellow split peas simmered in aromatic spices. This hearty stew is naturally vegan, gluten-free, and packed with nutrients, making it a healthy and delicious addition to your meal rotation.
Why You’ll Love This Recipe
- Bursting with warm, fragrant Ethiopian spices.
- Easy to make with pantry staples and simple ingredients.
- Naturally vegan, gluten-free, and high in protein.
- Perfect for serving with injera, rice, or flatbread.
- A cozy, flavorful dish that’s ideal for meal prep or freezing for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow split peas
- Onion
- Garlic
- Ginger
- Turmeric
- Cardamom
- Berbere spice blend (optional for a spicier version)
- Vegetable broth or water
- Salt
- Oil (such as vegetable or coconut oil)
Directions
- Rinse the yellow split peas under cold water until the water runs clear. Set aside.
- Heat oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in minced garlic, grated ginger, turmeric, and cardamom. Cook for 1–2 minutes until fragrant.
- Add the rinsed split peas to the pot, stirring to coat them with the spice mixture.
- Pour in the vegetable broth or water and bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer for 30–40 minutes, or until the split peas are tender. Stir occasionally to prevent sticking and add more water if needed.
- Once the peas are cooked and the stew reaches your desired consistency, season with salt to taste.
- Serve hot with injera, rice, or your favorite flatbread.
Servings and Timing
- Servings: 4–6 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Spicier Version: Add a teaspoon of berbere spice blend or cayenne for extra heat.
- Creamier Stew: Stir in a splash of coconut milk for a richer texture.
- Mixed Lentils: Use a combination of split peas and lentils for a unique texture and flavor.
- Vegetable Add-Ins: Add chopped carrots, spinach, or kale for extra nutrients.
- Tomato-Based: Stir in a tablespoon of tomato paste for a tangy twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the stew in individual portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the stew in a saucepan over medium heat, adding a splash of water or broth if needed to loosen the consistency.
FAQs
Can I use green split peas instead of yellow?
Yes, green split peas work as a substitute, though the flavor will be slightly different.
What is berbere spice blend?
Berbere is a traditional Ethiopian spice blend made from chili peppers, garlic, ginger, fenugreek, and other spices.
Can I make this stew oil-free?
Yes, sauté the onions with a splash of vegetable broth or water instead of oil.
Do I need to soak the split peas beforehand?
No, soaking is not necessary, but rinsing is essential to remove excess starch.
What can I serve this stew with?
It pairs beautifully with injera, rice, quinoa, or crusty bread.
How do I adjust the consistency?
For a thicker stew, simmer uncovered for the last 10 minutes. For a thinner consistency, add more broth or water.
Can I use a slow cooker?
Yes, cook on low for 6–8 hours or on high for 3–4 hours, adding water as needed to prevent dryness.
Is this stew suitable for meal prep?
Absolutely! It stores and reheats well, making it a great option for batch cooking.
What if I don’t have cardamom?
You can omit it or replace it with a pinch of cinnamon and nutmeg for a similar warm flavor.
Can I double the recipe?
Yes, this recipe scales easily for larger batches. Adjust the cooking time slightly as needed.
Conclusion
Ethiopian Split Pea Stew is a hearty and flavorful dish that’s both comforting and nourishing. Whether you’re exploring Ethiopian cuisine or looking for a simple, wholesome meal, this recipe delivers big on flavor with minimal effort. Serve it with your favorite sides and enjoy a taste of Ethiopia from your kitchen!
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Ethiopian Split Pea Stew
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Simmering
- Cuisine: Ethiopian
Description
This traditional Ethiopian stew features yellow split peas simmered with onions, garlic, and warm spices, creating a creamy, mildly spiced dish that’s hearty and satisfying.
Ingredients
- 1 cup yellow split peas (rinsed and drained)
- 4 cups water (or vegetable broth for added flavor)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp olive oil or niter kibbeh (Ethiopian spiced butter)
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- Salt (to taste)
- Fresh parsley or cilantro (for garnish)
Instructions
- Cook the Split Peas:
- In a medium pot, bring the split peas and water (or broth) to a boil. Reduce the heat to low, cover, and simmer for 20-30 minutes, or until the split peas are tender but not mushy. Skim off any foam that forms on the surface.
- Sauté the Aromatics:
- In a skillet, heat olive oil or niter kibbeh over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden. Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.
- Add the Spices:
- Sprinkle the turmeric, cumin, and black pepper into the skillet. Stir for 1 minute to toast the spices slightly and release their aroma.
- Combine and Simmer:
- Add the cooked split peas and their cooking liquid to the skillet with the sautéed mixture. Stir well to combine. Simmer for an additional 10 minutes, stirring occasionally, until the stew thickens slightly and the flavors meld. Adjust the consistency with water or broth if needed.
- Season and Garnish:
- Add salt to taste. Serve hot, garnished with fresh parsley or cilantro, alongside injera, rice, or flatbread.
Notes
- For a spicier version, add 1/4 tsp berbere spice or a pinch of cayenne pepper.
- Niter kibbeh adds authentic Ethiopian flavor, but olive oil works as a substitute.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months