Kik Alicha is perfect balance for every Ethiopian Vegetarian combo. It’s slightly sweet and nuanced, unlike its bolder companions. And it’s not hot… helps to relieve the heat from other stews in the combo. Below is a slightly modified version of a recipe we got from the Toronto Star. It was dynamite, better than I remember this dish every being. And I’ve eaten Kik Alicha at a lot of Ethiopian Restaurants…
- 1½ c dried yellow split peas
- 1/3 c butter
- 2 medium yellow onions, minced
- 2 T garlic, chopped
- 1 T ginger, chopped
- ½ t turmeric
- 5 c water
- 2 Knorr vegetable bullions
- ½ t salt, or to taste
In medium saucepan, heat butter over medium. Add onions. Cook, stirring, 8 minutes. Add garlic and ginger. Cook, stirring, 1 minute. Stir in turmeric, then drained split peas. Cook, stirring, 1 minute. Add the water and bullion.
Raise heat to high; bring to boil. Cook uncovered, stirring occasionally and adding more water if needed, until split peas are very soft and stew is thick and not soupy, about 30 minutes. Season with salt if needed.