Ethiopian Split Pea Stew “Kik Alicha”

Recipe by Frog

  • Time needed: 1 hour
  • Calories per serving: 170
  • Servings: 2
  • Difficulty: 1
  • Rating: 5.00 based on 1 review

A bit like dhal – serves 2 as a main, 4 as a small dish with other Ethiopian food . 15.5g of carb for a full portion


• 1/2 medium red onion
• 1/2 cup yellow peas
• 1/2 tsp salt
• 1 tbsp oil
• 5 cloves garlic cloves
• 2 tsps ginger grated or finely chopped
• 1 serrano pepper (chopped) optional
• 1 1/2 cups water


Wash the split peas and boil to cook (or soak overnight, or use canned)
while the peas are cooking, heat the oil in a large saucepan, then cook the onions, garlic, ginger and pepper. Add the tumeric and stir in well.
Drain the peas, add to the onion mix, add fresh water, salt and pepper. Stir, then cover and bring to the boil.
Reduce the heat and simmer for 30 minutes or until the peas are the consistency that you enjoy
Taste, and add more seasoning if required

2 reviews for “Ethiopian Split Pea Stew “Kik Alicha””

  • review by:
    Not rated

    I made this as part of a vegan Ethiopian cookery class

  • review by:

    I tweaked this a little bit so it’s a bit more Indian dhal than Ethiopian stew.
    I used ghee instead of oil, added some spices a tomato & two handfuls of spinach.

    If anyone is interested in my additions, the details are:
    1 whole chopped green chilli
    4 bay leaves
    2 tsp cumin seeds
    1/2 tsp asafoetida, coriander powder, cumin powder, ground black pepper.
    1 tsp turmeric, 1tsp garam masala
    tomato (cook this down to a paste with the onion & pepper) & spinach as mentioned above.

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