Vegan Ethiopian split pea soup kik alicha
Ethiopian Split Pea Soup, known as Kik Alicha, is a comforting, mildly spiced dish that showcases the simplicity and depth of Ethiopian cuisine. 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.
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.