This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Prepare dried split peas a day in advance by covering with water and soaking overnight.
- Kik alicha is best served with injera, an Ethiopian sourdough flat bread. Link to injera recipe here.
- The serving sizes here are quite small since when I cook Ethiopian food I like to serve alongside other dishes such as messer wot or a small green salad. I also tend to eat a ton of injera. If this is the only thing you’re making, the yield is probably closer to 4-6.
Kik Alicha
Details
Servings
8 to 10 servings
Prep time
15 minutes
Cooking time
30 minutes
Print
Ingredients
4 cups Water
2 cups Dry Yellow Split Peas (covered and soaked overnight in water)
1 Yellow Onion
3 Shallots
8 Garlic Cloves
3 tablespoons Vegetable Oil
1 tablespoon Pepper
1 tablespoon Salt
Directions
- Take soaked split peas and drain out water. Place in a medium stock pot with 4 cups of water. Bring to a boil and immediately bring to a low simmer. Cover pot and allow to simmer for 30 minutes.
- While peas are simmering dice onions and shallots, and mince garlic. Set aside.
- Bring a saute pan to medium high heat. Once warm add vegetable oil. Saute onions, shallots, and garlic until onion begins to turn translucent. Set aside.
- Once split peas are cooked add salt, pepper, and saute mixture to stock pot (including oil from the pan). Mix well.
- Remove pot from heat and allow flavors to marry covered for 10 minutes. Serve hot alongside injera or rice.
