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EthiopianAuthentic Cuisine

Kik Alicha

Serves 4 to 6 Entree vegan, Vegetarian

Kik Alicha

Kik Alicha is a staple in the Ethiopian fasting kitchen, where its simplicity and depth of flavor provide a comforting anchor during meatless days. This humble dish, often prepared at home, is a regular feature on tables where its gentle aroma signals the start of a meal. It is a dish that connects the cook to the rhythm of everyday life, keeping the tradition of generous hospitality alive.

Expect Kik Alicha to offer a creamy texture with the subtle warmth of turmeric and the mild heat of green chili. The soft, yielding split peas are infused with the flavors of ginger and garlic, creating a soothing, savory experience. It is traditionally enjoyed with injera, the tangy flatbread that perfectly complements its earthy tones.

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. Begin by finely chopping 2 red onions and setting them aside. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice 1 green chili lengthwise, 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. In a large, dry pot, add the chopped onions over medium heat. Stir them frequently, allowing them to sweat and release their moisture without burning. Continue cooking until the onions are soft and translucent, about 5-7 minutes. Add 3 tablespoons of oil to the pot and stir until the onions turn a light golden color, forming a fragrant base.
  3. Add 1 teaspoon of ground turmeric to the pot, along with the minced garlic and ginger. Stir these ingredients into the onion mixture, allowing the spices to bloom and release their aroma. This should take about 2-3 minutes, during which the mixture will become fragrant and the turmeric will deepen in color.
  4. Add the drained yellow split peas to the pot, stirring them to coat with the onion and spice mixture. Pour in 5 cups of water and bring the mixture to a gentle simmer. Cover the pot partially and let it cook, stirring occasionally, until the split peas are tender and the sauce has thickened, which should take about 45 minutes. The peas should hold their shape but be soft to the bite.
  5. Once the peas are cooked, taste the dish and add 1 teaspoon of fine salt, adjusting as needed. The flavors should be well-balanced, with a subtle heat from the chili and warmth from the ginger and turmeric. Serve the Kik Alicha warm with injera, allowing the bread to soak up the flavorful sauce.
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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