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+ servings

Kik Alicha (Ethiopian Yellow Split Pea Stew)


  • 5 large purple onions
  • 1 cup olive oil
  • One 16 oz. bag yellow split peas
  • 2 tsp tumeric
  • fresh minced garlic, to taste
  • salt, to taste


  • In large, heavy pot, cover peas with 3” water. Bring to a boil. Reduce heat to medium low and cook till tender, about 30-45 minutes.
  • Meanwhile, puree the onions in a food processor or blender. Cook the puree in heavy pot until they're tender and just staring to turn brown (note: they will be dry).
  • Add the olive oil, tumeric and strong pinch of salt, stirring to combine.
  • Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook to a consistency similar to pea soup.
  • Stir in garlic and serve with injera