Alicha

Name: Alicha
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 300g Yellow Split Peas, rinsed; 1 large Onion, finely chopped; 3 tbsp Niter Kibbeh, spiced clarified butter; 3 cloves of Garlic, minced; 1 tbsp Ginger, fresh, minced; 1 tsp Ground Turmeric; 1 1/4 tsp Salt, to taste; 1 l Water, plus a little more as needed; 1 Mild Green Chili, sliced; optional; for aroma; e.g., jalapeño; keep seeds out to stay mild; 4 large Injeras

Alicha is a gentle, comforting Ethiopian stew of tender yellow split peas simmered with warm turmeric, fragrant ginger and garlic, and finished with spiced clarified butter for a mellow, rounded flavor. It’s mild and soothing—perfect as a main or as part of an injera spread—and highlights simple, earthy spices rather than heat. Serve it piled on soft injera for a satisfying, homely meal.

Alicha is a gentle, comforting Ethiopian stew of tender yellow split peas simmered with warm turmeric, fragrant ginger and garlic,... Show more

Traditional Ethiopian Recipe

Health Grade

A+ · Excellent

Time

50 min

Price

1,50 €

Calories

331 kcal

vegetarian

low calorie

one pot

gluten free

Method

Rinse well

Rinse the Yellow Split Peas in a colander under the tap until the liquid running through looks mostly clear, then let them drain while you prep the rest.

Prep aromatics

Finely chop the Onion. Mince the Garlic and Ginger, then slice the Mild Green Chili, if using, into thin rings and remove the seeds so it stays mild.

Cook the base

Melt the Niter Kibbeh in a heavy pot over medium heat. Add the onion and cook for 8 minutes, stirring often, until it is soft and translucent. Stir in the garlic, ginger, Ground Turmeric, and the chili, if using, and cook for 1 minute more, just until fragrant.

Simmer the stew

Add the peas, Water, and Salt. Bring everything to a boil, then lower the heat and simmer gently, uncovered, for 25 minutes, stirring every few minutes and adding a splash more water if the peas start to stick. Taste near the end and add a little more salt if needed. When the peas are very tender, mash a few against the side of the pot to make the stew thick, creamy, and scoopable.

Serve hot

Spoon the stew over or alongside the Injera and serve it hot, letting the bread soak up the sauce.

Ingredients

Method

For 4 servings

Adjust servings

For the stew (Kik Alicha - Ethiopian mild yellow split pea stew)

300g Yellow Split Peas, rinsed
1 large Onion, finely chopped
3 tbsp Niter Kibbeh, spiced clarified butter
3 cloves of Garlic, minced
1 tbsp Ginger, fresh, minced
1 tsp Ground Turmeric
1 1/4 tsp Salt, to taste
1 l Water, plus a little more as needed
1 Mild Green Chili, sliced; optional; for aroma; e.g., jalapeño; keep seeds out to stay mild

To serve

4 large Injeras

Nutrition

Per Serving.

Calories

331 kcal

17% of Daily kcal

Protein

10 g

21% RDI

Fat

11 g

6.6g sat fat

Carbs

49 g

18% RDI

Sugar

5.6 g

11% RDI

Fiber

10 g

34% RDI

Salt

2.3 g

46% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A+ · 9.1 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the stew (Kik Alicha - Ethiopian mild yellow split pea stew)

300g Yellow Split Peas, rinsed
1 large Onion, finely chopped
3 tbsp Niter Kibbeh, spiced clarified butter
3 cloves of Garlic, minced
1 tbsp Ginger, fresh, minced
1 tsp Ground Turmeric
1 1/4 tsp Salt, to taste
1 l Water, plus a little more as needed
1 Mild Green Chili, sliced; optional; for aroma; e.g., jalapeño; keep seeds out to stay mild

To serve

4 large Injeras

Alicha

Method

Rinse well

Prep aromatics

Cook the base

Simmer the stew

Serve hot

Ingredients

Method

For the stew (Kik Alicha - Ethiopian mild yellow split pea stew)

To serve

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the stew (Kik Alicha - Ethiopian mild yellow split pea stew)

To serve

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