Simmered Split Pea Kik Alicha with Turmeric and Ginger

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A mild Ethiopian yellow split pea stew gently cooked with turmeric and fresh ginger for a comforting and nutritious dish. This Ethiopian-inspired vegan recipe, ready in about 60 minutes, pairs yellow split peas, rinsed, yellow onion, diced, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup yellow split peas, rinsed
• 1 large yellow onion, diced
• 1 tbsp fresh ginger, minced
• 1 tsp turmeric powder
• 2 tbsp vegetable oil
• 3 cups water
• 1 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 large diced yellow onion and sauté for 7 minutes until softened and lightly golden.
2. Step 2: Add 1 tbsp minced fresh ginger and 1 tsp turmeric powder, stirring for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed yellow split peas and 3 cups water, stirring to combine.
4. Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes until split peas are tender and the stew thickens, stirring occasionally.
5. Step 5: Season with 1 tsp salt and 1/4 tsp black pepper, stirring well and cooking for another 5 minutes before serving warm.