Raise your hand if you love Ethiopian food! We’ve got both hands enthusiastically stretched to the sky! Creamy, cozy, and bursting with flavor, this Ethiopian Yellow Split Pea Stew (Kik Alicha) is packed with hearty, healthy, and satisfying goodness that is sure to make dinner a happy place of comforting deliciousness. Simple and inexpensive come together stew is perfect for ladling over injera, rice, potatoes, and more! A tasty dish that is sure to have the family running back for seconds. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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0 min


45 min




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1 ½ cups dry yellow split peas 1 medium yellow onion, small dice 2 jalapeno peppers, seeded, small dice 2 Tablespoons finely minced garlic(about 8 to 9 cloves) 1 Tablespoon fresh ginger, finely minced (about 4 inch branch) 1 teaspoon onion powder 2 teaspoon garlic powder 2 Tablespoons dried minced onion flakes ½ teaspoon turmeric ¼ teaspoon coriander Pinch of cumin 1 ¾ teaspoon sea salt ¼ teaspoon black pepper 2 cups vegetable broth *(see notes about ratio) 2 cups water


Step 1 Review the Notes section to determine your options on cooking yellow split peas: Overnight soak, quick method, or stovetop cooking. Step 2 In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the finely diced onion and jalapeno peppers. Sauté over medium-high heat for 5 to 7 minutes until the onions and peppers are tender. (If needed to prevent sticking, add a splash of vegetable broth or water). Add the minced garlic and ginger and sauté for 30 seconds. Step 3 Then add the spices: onion powder, garlic powder, dried minced onion flakes, turmeric, coriander, cumin, black pepper, and sea salt; sauté for 30 seconds to one minute to release the spice fragrance. Step 4 Add the water, vegetable broth, and split yellow peas, bring to a boil, then immediately lower to a simmer. Place a tight-fitting lid on the pot and simmer for 1 hour and 15 minutes. Step 5 After 1 hour and 15 minutes, remove the lid and cook for another 15 minutes, then check the to see if the yellow split peas are tender. This time can vary greatly largely dependent upon which cooking/presoaking of the yellow split peas was taken. Anywhere from 1 ½ hours to 2 hours, see cooking yellow split peas in the notes section. Step 6 Once the yellow split peas are tender, remove about one cup of split peas, mash, then return to the pot. Taste the stew, adjust spices as needed (see notes section on spices). This thickens the stew into a heartier texture. Step 7 Serve and enjoy

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Recipe Creator

by @Enebla

Made with to injera