This Ethiopian split pea purée is savory and warming, with a bit of a bite due to added chili pepper. Ater kik alicha is generally served on a communal platter with injera (flatbread) and a number of other dishes. It is intended to temper the sometimes extreme spiciness of other dishes, particularly fiery wats (stews). Traditional Ethiopian dishes like this one arrived in the United States with Ethiopian immigrants.
Recipe Servings: 4
Prep Time
5 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
1 hour 15 minutes
Total Time
9 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large red onions, chopped
- 1 Tbsp oil
- 6 garlic cloves, minced
- 1 tsp minced fresh ginger
- 3 cups water
- ½ tsp turmeric
- ¾ tsp salt
- Ground black pepper, to taste
- ½ green chili, deseeded and minced (optional)
- 1 cup yellow split peas, soaked overnight and rinsed
Directions
- Put onions in a large saucepan. Cook over medium low heat, stirring occasionally, until they begin to soften, 5-7 minutes.
- Add oil to pan. When hot, add garlic and ginger. Sauté for 1 minute, until fragrant.
- Add water, turmeric, salt, pepper, and green chili. Cover pot and bring water to a boil over high heat.
- Add split peas and return to a boil.
- Partially cover pot, reduce heat, and simmer for 45–60 minutes, until the peas have softened. Add water as needed to prevent burning.
- Remove from heat and mash peas, if desired.
- Serve warm with injera (flatbread).
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