🇪🇹 Ethiopian · Lentils, Beans & Vegetarian
🫘 Ethiopian Split Pea Stew
ቅቅ ወጥ — Kik Wat
Ethiopian Kik Wat — split peas cooked in a berbere sauce (unlike the mild Kik Alicha). The spiced, red version of the split pea stew — built on the same dry-caramelised onion base as Key Wat, but with peas instead of meat.
Kik Wat is the spiced version of Kik Alicha — where Kik Alicha is mild and golden, Kik Wat is red and spiced with berbere. The split peas dissolve partially into the berbere sauce, producing a thick, rich stew that is as satisfying as Misir Wat.
Ingredients
Equipment: Heavy pot
- 2 cups green or yellow split peas — washed
- 3 onions — finely diced
- 4 tbsp oil
- 3 tbsp berbere
- 4 garlic cloves
- 1 tbsp ginger
- 3 cups water
- 2 tsp salt
Method
- Dry caramelise onions — 18 minutes.
- Add oil and berbere. Fry berbere 3 minutes.
- Add garlic and ginger. Cook 1 minute.
- Add peas. Stir to coat.
- Add water. Simmer covered 40—45 minutes.
- Peas should dissolve partially.
- Season.
Chef Tips
- Split peas take longer to soften than red lentils — 40—45 minutes minimum.
- The berbere base is identical to Misir Wat.
Common Mistakes to Avoid
- Under-cooking — peas must be soft.
The Science
See ETH101 for berbere legume stew science. Split peas have a slightly higher starch content than red lentils — producing a thicker, more starchy sauce when dissolved.
Nutrition (per serving)
Health Benefits
- High plant protein.
- High fibre.
- Iron from berbere and peas.
Cultural Note
Kik Wat is the spiced version of the split pea tradition — for those who want berbere heat in their legume stew. It sits naturally alongside Misir Wat on the fasting platter.
Storage & Serving
Storage: Refrigerate 5 days. Freeze 3 months.
Reheating: Gently.
Serve with: Injera (ETH001), On the fasting platter