Ethiopian Split Pea stew - Kik Alicha

By á-50882

Allergy Information: Dairy, egg, corn, soy, yeast, nut, gluten free

Ingredients

• 1/4 cup dry split yellow peas, soak overnight
• 1/4 cup dry split green peas, soak overnight
• 1 1/2 cups water
• 2 teaspoons oil
• 1/2 red onion, chopped
• 4-5 garlic cloves, minced
• 2 teaspoons ginger, minced
• 1/3 teaspoon turmeric powder
• 1/2 teaspoon salt or to taste
• black pepper, to taste

Preparation

Step 1

Variations:
Add a 1/2 teaspoon berbere spice blend for a spicier Wat version
or Add a chopped Serrano pepper.

Method:
Soak the split peas overnight or at least 2 hours in warm water, drain and rinse.
In a deep pan, add oil, add onions, ginger and garlic and cook stirring occasionally, until translucent.(add chopped Serrano or Jalapeno if using)
Add the turmeric and mix well.
Add rinsed split peas, salt, pepper and water. Mix, cover and bring to a boil on medium heat.
Reduce heat to low and simmer, partially covered for 35-45 minutes or until peas have softened to your desired consistency. Taste and adjust salt and spice if needed.
Pressure cooker: Pressure cook for 1 whistle of high and then simmer for 15-20 minutes.
The pictures are of the pressure cooked stew. Mash the peas if desired. Add some lemon juice if desired and serve. Tastes best with a sour flat bread like Injera.

Wild Rice blend: Rinse the rice and add to pan with 1.5 times the water, salt and cumin powder to taste. Cook partially covered until almost done. Fluff, take off heat, cover and let sit for another 5 minutes before serving.