Vegan Recipes 
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Ethiopian Split Peas
A wholesome and comforting Ethiopian-inspired yellow split pea stew, traditionally known as Kik Alicha. This recipe is a hearty, oil-free, and nutrient-packed plant-based dish that offers a creamy texture with a touch of warmth from ginger and turmeric.
Simple Tasty Recipes
Ingredients for 4 servings Servings
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1 lb
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3-1/2 cups (divided)
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1 large
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3 tbsp
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1-2 cloves
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1/2 tsp
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1/2 tsp
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1/2 tsp
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to taste
Time
Goes Great with
Method
- Soak the yellow split peas in water for 30 minutes to 1 hour. Drain, sort through for any debris, and rinse thoroughly.
- In a large pot, sauté the diced onion and garlic with a small splash of water over medium heat to prevent sticking. Cook until the onions are soft and translucent.
- Stir in the tomato paste, ground ginger, turmeric, and black pepper, cooking for another minute to bloom the spices.
- Add the rinsed split peas and 3 cups of water to the pot. Bring the mixture to a boil.
- Reduce heat to low, cover the pot, and simmer for approximately 35 minutes. Check periodically to stir and ensure the peas are not sticking to the bottom.
- If the water evaporates too quickly, add the reserved 1/2 cup of water as needed. The final consistency should be slightly chunky yet creamy.
- Season with salt to taste before serving warm, ideally alongside Injera or your favorite flatbread.
Notes:
- Soaking Tip: Soaking the peas helps reduce the overall cooking time and makes them easier to digest.
- Texture Control: If you prefer a thinner soup, feel free to add a little extra water during the simmering process. If you prefer a thicker mash, cook for a few extra minutes uncovered.
- Spice Level: For a more authentic kick, add a pinch of Berbere spice if you have it available in your pantry.
- Storage: This dish keeps well in the refrigerator for up to 4 days and often tastes even better the next day as the spices continue to meld.
Goes Great with
1 hour
