This simple, warm split pea stew is cozy enough for a cold winter day, fresh enough for a summer spread, and delicious enough that it can actually be eaten any day of the year, no matter the season. Prepared with savory and irresistibly aromatic Alicha Kimem and Netch Azmud, as well as earthy & full-bodied Ird, Kik Alicha is the perfect dish for those who crave both simplicity and flavor.
We like to serve it with Injera and Gomen, but you do you! Happy cooking 💛
Reposted from December of 2020
INGREDIENTS
1 yellow onion, minced
2-3 tablespoons garlic, minced
2 tablespoons ginger, minced
1⁄2 cup of neutral oil, such as vegetable or canola
1 cup of yellow split peas
3 cups of warm water
1 sliced jalapeno or bell pepper to garnish (optional)
PREPARATION
Wash split peas in hot water until water is clear- let soak until fully rehydrated and strain (20min). Mince the onions, garlic and ginger.
STEPS
- Saute onions in oil over moderate heat until onions are soft and translucent, about 10 minutes.
- Add water if necessary to prevent the onion from burning, then add the ginger & garlic and stir until you have a mixture with a paste-like consistency.
- Add water from time to time to liquefy while thickening the sauce.
- Add the split peas, and mix thoroughly to coat in the onions, garlic, and ginger. Stir frequently for 2 minutes, making sure not to burn the split peas.
- Add the water, making sure the peas are fully submerged.
- Bring to a boil over high heat, then turn down to medium-low heat and simmer, uncovered, for 15 to 20 minutes, or until the split peas are tender.
- Add Alicha Kimem and Ird, and cook until fragrant, 1 minute.
- Let simmer for another 5 minutes, then stir in the Netch Azmud and salt to taste and remove from heat.
- Garnish with sliced bell pepper or seedless jalapeno, and enjoy!
Serves 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes
