Dinner · 50 min · ethiopian

Kik Wat

Dinner decisions, handled: Kik Wat pairs yellow split peas with red onion for a 50-minute Ethiopian dinner. At 160 calories and 10g protein per serving, it fits easily into a high-protein day. 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 Red onion
• 3 tbsp Berbere
• 2 tbsp Niter kibbeh
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Tomato paste
• 4 cups Vegetable stock
• 1 tsp Salt

Steps

1. Rinse the split peas. Dry-cook the minced onion 8 minutes until golden; add niter kibbeh (or oil), berbere, garlic, and ginger for 2 minutes.
2. Stir in the tomato paste, then the peas and stock. Bring to a boil, then simmer 35 minutes, stirring now and then.
3. The peas should break down into a thick, brick-red stew. Add stock by splashes if it gets too thick.
4. Simmer 5 minutes more uncovered for a final thickening. Taste for salt and berbere.
5. Serve on injera. Where kik alicha is gentle, kik wat brings the heat — make both and compare.

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