Ethiopian Split Pea and Vegetable Stew (Kik Alicha) with Flatbread
Yellow split pea and vegetable stew cooked with cumin seeds, onion, garlic, ginger, turmeric, and served with flatbread or naan.
- 150 g yellow split peas, dried
- 150 g onion, finely diced
- 4 whole garlic cloves, minced
- 20 g ginger, grated
- 5 g turmeric powder
- 5 g cumin seeds
- 100 g carrot, diced
- 120 g potato, diced
- 500 ml vegetable stock
- 2 tbsp olive oil
- 5 g salt and black pepper
- 2 whole flatbread or naan
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Add to a shopping listHow the shopping list works →- Step 1
Rinse split peas under cold water and drain.
- Step 2
Heat olive oil in a large heavy-bottomed pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
- Step 3
Add diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- Step 4
Add minced garlic and grated ginger. Stir and cook for 1 minute until aromatic.
- Step 5
Stir in turmeric powder and cook for 30 seconds to bloom the spice.
- Step 6
Add split peas, diced carrot, and diced potato. Stir to combine.
- Step 7
Pour in vegetable stock. Bring to a boil, then reduce heat to low. Simmer uncovered for 30–35 minutes, stirring occasionally, until split peas are completely tender and beginning to break down, forming a thick, porridge-like consistency.
- Step 8
Season with salt and black pepper to taste. If the stew is too thick, add a splash of hot water.
- Step 9
Warm flatbread according to package instructions (typically 2–3 minutes in a dry pan or oven).
- Step 10
Divide stew between two bowls. Serve with warm flatbread on the side for scooping.
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