Kik Alicha (Ethiopian Yellow Split Pea Stew)

  • 3 cups water plus 2 tbsp. (divided)
  • 1 cup dried yellow split peas
  • 2 tbsp. olive oil
  • 1/2 small onion, finely chopped fine
  • 2 cloves garlic, minced
  • 1 1-inch-long piece fresh ginger, peeled & finely chopped 
  • 1/2 tsp. ground turmeric
  • 1 tsp. salt
  1. Place 3 cups of water and the peas in large saucepan; bring to a boil.
  2. Reduce heat to medium; cook until almost tender, about 30 minutes.
  3. Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes.
  4. Add garlic, ginger and turmeric; cook 1 minute.
  5. Add remaining 2 tbsp. water; cover; cook on low heat 3 minutes.
  6. Add mixture to cooked peas; stir in salt.
  7. Simmer until peas are very soft, about 30 minutes.
  8. Salt to taste; serve over injera.
  9. Makes 6 servings. 

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