Kik Alicha (Yellow Split Pea Stew)

Rinse the yellow split peas under cold water in a strainer to remove any dirt or debris. Drain in a strainer.

In a medium-sized pot, combine the rinsed split peas, chopped onion, minced garlic, grated ginger, niter kibbeh, turmeric, cumin, paprika, and salt.

Add enough water to cover the split peas by about an inch.

Bring the pot to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer for about 35–40 minutes, or until the split peas are tender and cooked through. Stir occasionally to prevent sticking. If needed, add additional water during cooking to maintain the desired consistency.

Taste the stew and adjust the seasoning with salt, if necessary.

Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.

Garnish with freshly chopped cilantro or parsley. Serve hot as a main course or as part of a traditional Ethiopian meal, accompanied by injera (Ethiopian flatbread) or rice.