Ethiopian Split Pea Soup, known as Kik Alicha, is a comforting, mildly spiced dish that showcases the simplicity and depth of Ethiopian cuisine. Inspired by my recent visit to Oakland’s Cafe Colucci! Thank for the treat Ate Peg’s (my big sister from the west coast)
This vibrant yellow split pea stew is a staple of vegan Ethiopian cooking, enjoyed for its rich, authentic flavors and wholesome ingredients. Perfect as a main dish or a side, this soup pairs beautifully with injera or basmati rice.
Origin
Kik Alicha is a traditional dish from Ethiopia and Eritrea, beloved for its subtle flavors and bright yellow color derived from turmeric. It represents the Ethiopian way of preparing lentil and pea-based stews, offering a lighter alternative to spicier dishes like Doro Wat. This dish is often served during fasting seasons, highlighting its versatility as a vegan and wholesome meal.
Why You'll Love This Recipe
- Quick Cooking Time: Ready in about 30-45 minutes, making it perfect for busy days.
- Authentic Flavor: Uses niter kibbeh or olive oil to bring out traditional Ethiopian flavors.
- Nutritious and Filling: Packed with protein-rich yellow split peas and aromatic ingredients.
- Easy to Prepare: A great recipe for new cooks exploring Ethiopian food.
Other Soups To Love!!!
- One Pot Easy Tuscan Ribollita Soup
- Vegan Amish Tomato Soup
- Vegan Applebee's Southwest Steak and Black Bean Soup Recipe
- Longevity Minestrone
- Pret A Manger Moroccan Lentil Soup Recipe
Key Ingredients
- Yellow Split Peas: The main ingredient, offering protein and a creamy texture.
- Niter Kibbeh or Olive Oil: For a rich, authentic flavor; olive oil works as a vegan substitute.
- Red Onion: Adds sweetness and depth to the onion mixture base.
- Garlic and Fresh Ginger: Essential for a mild stew with aromatic complexity.
- Turmeric: Creates the bright yellow color and adds subtle earthiness.
- Cups of Water: For the perfect stew consistency; adjust as needed.
- Lemon Juice: Adds a burst of brightness at the end.
Steps
- Prep and Rinse: Rinse the yellow split peas thoroughly in cold water.
- Sauté Aromatics: Heat olive oil or niter kibbeh in a heavy pot over medium heat. Add chopped red onion, garlic, and fresh ginger. Cook until fragrant.
- Add Spices: Stir in turmeric, salt, and pepper to the onion mixture.
- Cook Split Peas: Add rinsed yellow split peas and cover with 6 cups of water. Bring to a boil, then reduce to medium-low heat. Simmer for 30-45 minutes until peas are tender.
- Adjust Consistency: Mash some peas for a creamy texture or use an immersion blender for a smoother stew.
- Finish with Lemon Juice: Stir in lemon juice for a refreshing tang.
- Serve: Enjoy with injera, basmati rice, or a side of red pepper sauces.
Variations
- Spicier: Add Ethiopian chili or berbere spice for a kick.
- Proteins: Pair with lentils or chickpeas for added variety.
- Cooking Methods: Use an instant pot for a faster version or a deep pan for stovetop cooking.
Substitutions
- Yellow Split Peas: Substitute with green split peas or red lentils for a similar texture.
- Niter Kibbeh: Replace with coconut oil or olive oil for a vegan alternative.
- Basmati Rice: Swap with sour flatbread or other grains like quinoa.
FAQ
Q: Can I freeze this soup?
A: Yes! Kik Alicha freezes well. Store in airtight containers for up to three months.
Q: How do I reheat leftovers?
A: Reheat on medium heat on the stovetop, adding a cup of water to adjust consistency.
Q: Is this soup gluten-free?
A: Yes, all ingredients are naturally gluten-free when paired with gluten-free sides.
Top Tip
Cook the onion mixture slowly to develop deep, sweet flavors, which form the foundation of the soup's taste.
Hint
For a truly authentic experience, serve Kik Alicha on a big platter alongside other Ethiopian dishes like lentil stew and vegetable stew. Pair with injera to soak up the delicious turmeric sauce!
Vegan Ethiopian split pea soup kik alicha
Ingredients
- 1 Lb yellow split peas – Rinsed thoroughly in cold water.
- 2 tablespoons olive oil or niter kibbeh – For sautéing aromatics and adding authentic flavor.
- 1 large red onion – Finely chopped.
- 3 garlic cloves – Minced.
- 1 tablespoon fresh ginger – Grated.
- 1 teaspoon turmeric – For color and earthy flavor.
- 6 cups of water – Adjust as needed for consistency.
- 1 teaspoon salt – Or to taste.
- ½ teaspoon black pepper – Or to taste.
- 2 tablespoons lemon juice – For a refreshing finish.
Optional Add-Ons
- 1-2 tablespoons red pepper sauces – For heat if desired.
- Fresh cilantro or parsley – Chopped for garnish.
- Cooked basmati rice or injera – For serving.
Instructions
- Prep and Rinse: Rinse the yellow split peas thoroughly in cold water.
- Sauté Aromatics: Heat olive oil or niter kibbeh in a heavy pot over medium heat. Add chopped red onion, garlic, and fresh ginger. Cook until fragrant.
- Add Spices: Stir in turmeric, salt, and pepper to the onion mixture.
- Cook Split Peas: Add rinsed yellow split peas and cover with 6 cups of water. Bring to a boil, then reduce to medium-low heat. Simmer for 30-45minutes or up to 2 hours until peas are tender.
- Adjust Consistency: Mash some peas for a creamy texture or use an immersion blender for a smoother stew.
- Finish with Lemon Juice: Stir in lemon juice for a refreshing tang.
- Serve: Enjoy with injera, basmati rice, or a side of red pepper sauces.
