🇪🇹 Ethiopian · Lentils, Beans & Vegetarian
🫘 Ethiopian Yellow Split Pea Alicha
ቅቅ አልጫ — Kik Alicha
Ethiopian Kik Alicha — yellow split peas simmered until completely soft in a golden sauce of onion, turmeric, garlic, and ginger without berbere. The mild, golden-yellow counterpart to Misir Wat on the fasting platter — gentle, creamy, and deeply nourishing.
Kik Alicha is the mild partner to Misir Wat — the same position that Alicha Wat holds to Key Wat in the meat world. Yellow split peas cooked with turmeric and onion (no berbere) produce a golden, mild stew that provides balance on the fasting platter. Its gentle flavour makes it the most accessible Ethiopian dish for those new to the cuisine.
Ingredients
Equipment: Heavy pot
- 2 cups yellow split peas — washed
- 3 onions — finely diced
- 4 tbsp oil
- 1.5 tsp turmeric
- ½ tsp ground ginger
- 4 garlic cloves — minced
- 1 tbsp fresh ginger
- ½ tsp black pepper
- 3 cups water
- 2 tsp salt
Method
- Cook onion in oil until very golden — 10 minutes.
- Add turmeric and ground ginger. Stir 1 minute.
- Add garlic and fresh ginger. Cook 1 minute.
- Add washed split peas. Stir to coat.
- Add water. Bring to a boil.
- Reduce heat. Simmer covered 40—45 minutes until completely soft.
- Stir occasionally — peas will partially dissolve.
- Season. The stew should be thick and golden.
Chef Tips
- No berbere — the gentleness is the point.
- The peas should be very soft — nearly dissolving.
- Turmeric is generous here — the golden colour is important.
Common Mistakes to Avoid
- Adding berbere.
- Under-cooking — peas must be very soft.
The Science
Yellow split peas (dehulled and split yellow field peas) cook faster than whole peas because the hull has been removed — the cotyledons absorb water directly. The turmeric's curcumin dissolves into the oil, producing the characteristic golden colour throughout the stew.
Nutrition (per serving)
Health Benefits
- High plant protein.
- Very high folate.
- Turmeric anti-inflammatory.
- Very good for digestive health.
Cultural Note
Kik Alicha is the gentle welcome of Ethiopian fasting cuisine — the dish that even the most heat-sensitive guest can eat with joy. Its golden colour and mild flavour make the fasting platter complete by providing the essential contrast to the red berbere wats.
Storage & Serving
Storage: Refrigerate 5 days. Freeze 3 months.
Reheating: Gently with added water.
Serve with: Injera (ETH001), Alongside Misir Wat and Shiro on the fasting platter, With Gomen (ETH106)