Split Pea and Turmeric Kik Alicha Stew
A mild Ethiopian stew featuring yellow split peas simmered with turmeric and aromatics, delivering a comforting and wholesome dish. This Ethiopian-inspired vegan recipe, ready in about 70 minutes, pairs yellow split peas, water, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 4 cups water
- 1 cup yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 1/2 tsp turmeric powder
- 3 tbsp niter kibbeh or unsalted butter
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup yellow split peas thoroughly under cold water until the water runs clear.
- Step 2: In a medium pot, combine rinsed split peas with 4 cups water and bring to a boil over high heat. Reduce to medium-low and simmer uncovered for 30 minutes, skimming any foam off the surface.
- Step 3: While peas cook, heat 3 tbsp niter kibbeh or unsalted butter in a skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté for 8 minutes until soft and translucent.
- Step 4: Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 1/2 tsp turmeric powder to the skillet. Stir and cook for 2 minutes until fragrant.
- Step 5: Transfer the sautéed mixture into the pot with the split peas. Add 1 tsp salt and 1/4 tsp black pepper, stirring to combine.
- Step 6: Continue simmering the stew for another 20 minutes, stirring occasionally, until the peas break down and the stew thickens.
- Step 7: Remove from heat and stir in 1 tbsp lemon juice for brightness. Serve warm with injera or bread.
Frequently asked questions
How long does Split Pea and Turmeric Kik Alicha Stew take to make?
Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Split Pea and Turmeric Kik Alicha Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow split peas from drying out.
Can I substitute ingredients in Split Pea and Turmeric Kik Alicha Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Split Pea and Turmeric Kik Alicha Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Split Pea and Turmeric Kik Alicha Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
