Kik Alicha (aka Ethiopian split pea stew) is low-key the hero of Ethiopian cooking. If you think stews have to be heavy or complicated, this one proves otherwise. It’s rich without being overwhelming, packed with turmeric and ginger, and comes together in under an hour. Plus, it’s naturally vegan and gluten-free, so you can serve it up without overthinking dietary restrictions. Bonus? It tastes even better the next day, so go ahead and double the batch.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
The coziest Ethiopian stew you haven’t tried yet!
I still remember the first time I had Kik Alicha during one of my early trips to Ethiopia. It was simple, yet deeply comforting—one of those meals that makes you pause and appreciate how a few humble ingredients can turn into something magical.
When I got back home, I had to recreate it. After many tweaks and plenty of taste tests, I landed on this version. It’s as close as I can get to the one I first fell in love with, but with a few tricks to make it easier for a home kitchen. No complicated steps, no specialty ingredients—just a pot, a few pantry staples, and a little patience while the flavors work their magic.
Make an Ethiopian platter out of it with Shiro Wat, Ethiopian cabbage (Atakilt Wat), Gomen Wat, and Misir Wot!
📋 Ingredients and notes
To make kik alicha, you’ll need yellow split peas, yellow onion, garlic, ginger, olive oil, turmeric, salt, and water. That’s it!
Shruthi’s Top Tip
Dry toast split peas in a skillet over medium heat for a few minutes until they start to brown slightly to enhance their flavor.
- Soak the yellow split peas for at least an hour before cooking to ensure even cooking and prevent them from becoming mushy. Rinse the soaked lentils thoroughly to remove any impurities or dust before adding them to the pot.
- When boiling the peas, start with high heat to bring the water to a rapid boil, then reduce to a simmer to maintain a gentle cooking process
- Incorporate a small amount of berbere spice or jalapeno peppers if you prefer a bit of heat, although traditional Kik Alicha is mild.
- If you’re making a larger batch, layer the ingredients in the pot, starting with split peas, then sautéed onions and spices, to ensure even cooking and flavor distribution.
Variations & Substitutions
- Split peas. If available, use Ethiopian yellow split peas (known as kikki) for a more authentic texture and taste. Split peas are a great source of plant-based protein and fiber, making it a healthy dinner option.
- Olive oil. Use niter kibbeh (Ethiopian spiced clarified butter) instead of olive oil for a richer, more authentic taste.
- Garlic. You can also use garlic powder.
- Fresh ginger. Substitute with ground ginger or ginger paste.
- Seasonings. Use salt and turmeric and adjust to taste. You can also use alicha kimem, netch azmud, or add cumin.
- Basil. Crush a bit of fresh Ethiopian basil (besobila) into the stew during the last few minutes of cooking for an aromatic finish.
📖 How to make ater kik alicha
Step 1:
Rinse the yellow split peas under cold water. To reduce cooking time and make them easier to digest, you can soak them for about an hour before cooking.
Step 2:
In a large pot, add the split peas and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 35-45 minutes, or until the peas are tender but still hold their shape.
Step 3:
While the peas are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion, and sauté until they are soft and translucent, about 5-7 minutes. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant.
Step 4:
Stir in the turmeric and cook for another minute. This step is crucial as it releases the flavors of the spices.
Step 5:
Add the sautéed onion, garlic, and ginger mixture to the cooked split peas. Add salt to taste. Continue to simmer on low heat for another 10-15 minutes, allowing all the flavors to meld together. If the lentil stew is too thick, add a little water to reach your desired consistency.
Step 6:
Adjust the seasoning if necessary, and then turn off the heat.
👩🏽🍳 Troubleshooting FAQs
Soak the yellow split peas for at least an hour before cooking, then rinse them thoroughly. This helps them cook uniformly and prevents mushiness.
Keep the heat low and stir the stew occasionally. This gentle simmering prevents the ingredients from sticking to the pot.
If the stew is too thick for your liking, add a little water until you reach your desired consistency.
🍴 How to serve split pea stew
Kik Alicha is traditionally served warm with Injera (Ethiopian flatbread) or rice. My favorite dishes for sides are gomen wat and Ethiopian cabbage. Having a glass of spiced tea or t’ej on the side will make it even more satisfying!
🍴Storage and reheating suggestions
Store leftovers in an airtight container and refrigerate it for up to 5 days. To reheat, place it on the stovetop over medium heat, stir occasionally, and let it warm up for 5-8 minutes or until completely heated through. You can also reheat it in a microwave for 1-2 minutes.
To freeze, store it in a freezer-safe bag and freeze for 2-3 months. Thaw before reheating.
🍴 More Ethiopian recipes
If you like this recipe, check out my other Ethiopian and African recipes:
Ethiopian Cabbage
Gomen Wat (Spicy Ethiopian Greens)
Shiro Wat (Ethiopian Chickpea Stew)
Misir Wot – Ethiopian Red Lentil Stew
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Kik Alicha
Ingredients
- 1 cup yellow split peas
- 4 cups water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 piece ginger, 1 inch piece, minced
- 1 teaspoon turmeric
- 1 teaspoon salt, adjust to taste
Instructions
- Rinse the yellow split peas under cold water. To reduce cooking time and make them easier to digest, you can soak them for about an hour before cooking.
- In a large pot, add the split peas and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 30-40 minutes, or until the peas are tender but still hold their shape.
- While the peas are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion, and sauté until they are soft and translucent, about 5-7 minutes. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant.
- Stir in the turmeric and cook for another minute. This step is crucial as it releases the flavors of the spices.
- Add the sautéed onion, garlic, and ginger mixture to the cooked split peas. Add salt to taste. Continue to simmer on low heat for another 10-15 minutes, allowing all the flavors to meld together. If the stew is too thick, add a little water to reach your desired consistency.
- Adjust the seasoning if necessary, and then turn off the heat.
- Serve your Kik Alicha warm with Injera (Ethiopian flatbread) or rice.
Notes
- To ensure even cooking without mushiness, soak the split peas for at least an hour before cooking. This not only shortens the cooking time but also helps them cook more uniformly. After soaking, rinse them well to remove any impurities or dust.
- When cooking the onions, gently sauté them over low to medium heat until they are well softened and just starting to turn golden. This caramelization brings out their natural sweetness, providing a deep flavor foundation for the stew.
- Add the turmeric to the pan when the onions are nearly done, letting it cook for a minute or two. This technique, known as blooming, helps release the maximum flavor from the turmeric, enhancing the overall taste of the dish without overwhelming it.
- Once all ingredients are combined, keep the heat low and let the stew simmer gently. Stir occasionally to prevent sticking and to check if additional water is needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
