Ethiopian Yellow Split Peas Curry (Kik Alicha with Berbere Seasoning)
Ethiopian Yellow Split Peas Curry (Kik Alicha with Berbere Seasoning)
This Ethiopian Yellow Split Peas Curry combines the mild flavors of Kik Alicha with the vibrant spice mix of Berbere seasoning. It’s a healthy, satisfying dish that’s vegan, gluten-free, and nut-free. Serve with rice and green beans for a delicious and balanced meal.
Equipment
- Blender or masher
- Cooking spoon
Ingredients
For the Berbere Seasoning:
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp fenugreek seeds
- ¼ tsp cardamom pod
- ¼ tsp salt to taste
- ¼ tsp black pepper
- ½ tsp allspice
- ¼ tsp clove
- ½ tsp chili flakes
For the Ethiopian Kik Alicha:
- 240 g yellow split peas soaked for at least 2 hours or overnight
- 1 tbsp extra virgin olive oil
- 2 onions finely chopped
- 2 garlic cloves crushed
- 1 tbsp grated ginger root
- 1 ½ tsp turmeric
- Water enough to cover the peas
To Serve:
- 260 g basmati rice cooked
- 480 g green beans steamed
Instructions
Step 1: Prepare the Base
- Heat the olive oil in a skillet over medium heat.Add the finely chopped onions, crushed garlic, and grated ginger. Sauté until the onions become soft and translucent.Add the cumin, coriander, and fenugreek seeds. Toast lightly to release the flavors.
Step 2: Cook the Split Peas
- Add the soaked and drained yellow split peas to the pan.Sprinkle in the turmeric, salt, pepper, allspice, clove, and chili flakes. Stir well to combine.Pour in enough water to cover the peas and simmer for 40 minutes or until the split peas are soft. Cooking time may vary depending on the soaking duration.
Step 3: Blend and Finish
- Remove one-third of the split peas and blend them into a smooth puree using a food processor, immersion blender, or masher.Stir the blended peas back into the stew to create a creamy texture.Serve the Kik Alicha with cooked basmati rice and steamed green beans. Garnish with fresh coriander and additional chili if desired.
Notes
- Soaking the yellow split peas overnight will reduce the cooking time.
- For extra flavor, crush the cumin, coriander, and fenugreek seeds before toasting.
- Leftovers can be stored in the fridge for up to 3 days.
- You can transform this dish into a soup by doubling the water and simmering for an extra 10 minutes.
Nutrition
Calories: 367kcalCarbohydrates: 65gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 850mgFiber: 16gSugar: 7gVitamin A: 320IUVitamin C: 22mgCalcium: 80mgIron: 5mg
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