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Ater Kik Wat

Serves 4 to 6 Entree vegan, Vegetarian

Ater Kik Wat

Ater Kik Wat is a comforting staple in the highland homes of Ethiopia, where the aroma of simmering split peas invites family members to gather around the table. This dish, a simple yet flavorful stew, is a daily presence in many households, reflecting the direct and generous approach of home cooking.

The flavor of Ater Kik Wat is a gentle blend of earthiness from yellow split peas, warmth from turmeric, and a subtle kick from green chili. The stew has a creamy texture, accented by the sweetness of softened red onions and the aromatic touch of ginger and garlic. Serve it alongside injera, allowing the tangy flatbread to soak up the flavors.

Ingredients

  • 2 cupsyellow split peas — rinsed
  • 1 tspground turmeric
  • 1green chili — slit
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspoil
  • 5 cupswater
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Start by preparing the vegetables and spices. Finely chop 2 red onions and set them aside. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger, and slice 1 green chili thinly, removing seeds if you prefer less heat. Rinse 2 cups of yellow split peas under cold water until the water runs clear, then drain them well.
  2. Using a large, heavy-bottomed pot, add the chopped onions and cook them over medium heat without any oil. Stir frequently until the onions become soft and translucent, which should take on a slightly golden hue. This dry sautéing technique helps to bring out the natural sweetness of the onions.
  3. Once the onions are ready, add 3 tablespoons of oil to the pot and stir well. Allow the onions to cook in the oil for another minute until they turn a deeper golden color. This step creates a rich base for the wat.
  4. Add the minced garlic, ginger, and 1 teaspoon of ground turmeric to the pot. Stir continuously for about a minute until the mixture becomes fragrant. The turmeric will infuse the oil and onions with a vibrant yellow color, indicating that the spices have bloomed.
  5. Add the drained yellow split peas to the pot, stirring them into the onion and spice mixture until they are well coated. This step helps the peas absorb the flavors before the liquid is added.
  6. Pour in 5 cups of water and add 1 teaspoon of fine salt. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot, allowing the peas to cook slowly. Stir occasionally, and cook until the peas are tender and the sauce has thickened, which should have a creamy consistency.
  7. Once the peas are tender and the sauce has reduced to your liking, taste the wat and adjust the salt if necessary. The dish should have a balanced flavor with a hint of heat from the chili and warmth from the turmeric.
  8. Serve the Ater Kik Wat warm, accompanied by fresh injera. The injera will soak up the sauce, complementing the dish with its tangy flavor and soft texture.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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