Kik Alicha (Yellow Split Pea Stew)
Kik alicha is a mild Ethiopian stew of yellow split peas, and it is one of the gentlest dishes on a traditional Ethiopian table. Unlike spicier berbere-based wats, it gets its color and warmth from turmeric, ginger and garlic, with niter kibbeh adding a rich, spiced butter note. It cooks in one pot, keeps well, and tastes better the next day, which makes it a practical dish to make ahead.
Instructions
Rinse the split peas in a strainer under cold water to wash away any dirt, then let them drain well.
Put the peas in a medium pot with the onion, garlic, ginger, niter kibbeh, turmeric, cumin, paprika and salt. Pour in enough water to cover the peas by about an inch.
Bring the pot to a boil over medium-high heat, then turn the heat down to low and cover. Simmer for about 35 to 40 minutes, stirring now and then so nothing sticks, until the peas are completely tender.
If the stew looks too thick while it cooks, add a little more water to loosen it. For a creamier texture, mash some of the peas against the side of the pot with the back of a spoon.
Taste and add more salt if it needs it. Take the pot off the heat and let the stew sit for a few minutes so the flavors settle together.
Scatter chopped cilantro or parsley over the top and serve hot, with injera or rice.
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