Dinner · 45 min · ethiopian

Kik Alicha

An Ethiopian dinner built around yellow split peas and yellow onion — on the table in 45 minutes. Each serving lands at 172 calories with 10g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Yellow split peas
• 1 Yellow onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Turmeric
• 2 tbsp Niter kibbeh
• 4 cups Vegetable stock
• 1 Jalapeño
• 1 tbsp Lemon juice

Steps

1. Rinse the split peas. Soften the diced onion in niter kibbeh (or oil) 7 minutes until golden.
2. Add the garlic, ginger, and turmeric; cook 1 minute. Add the peas, stock, and whole jalapeño.
3. Simmer 30 minutes, stirring now and then, until the peas are soft and the stew is thick and golden.
4. Remove the jalapeño, mash a few peas against the pot for extra body, and stir in the lemon juice.
5. Serve on injera. Mild, creamy, and golden — alicha at its most comforting.

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