Kik Alicha
ክክ አልጫ·(keek ah-lee-chah)
Ye'Tsom Weeknights: 30-Minute Vegan Dinners
If the fiery red lentil stew is the beating heart of the Ethiopian fasting table, Kik Alicha is its comforting soul. This velvet-smooth yellow split pea stew is what Ethiopian kids grow up eating by the handful, scooped up in soft folds of sour injera. Traditionally, it takes a grandmother hours to melt onions into a sweet paste and simmer the peas until they collapse. This adaptation translates that generational secret for a frantic Tuesday night, relying on modern pressure cooking and a clever infusion of turmeric, ginger, and herbs into hot oil to mimic the complex depth of spiced butter without the dairy or the wait. It smells exactly like home.
Before you start
Rinse the yellow split peas thoroughly.
Wash them in a fine mesh sieve under cold water until the water runs completely clear, removing excess surface starch and dust.
Ingredients
- neutral cooking oil3 tbsp
- ground turmeric1 tsp
- dried oregano1/2 tsp
- dried basil1/2 tsp
- ground cardamom1 pinch
- red onion1 large
- garlic4 large cloves
- fresh ginger1 inch piece
- dried yellow split peas1 cup
- water or low-sodium vegetable broth3 cup
- kosher salt1 tsp
- jalapeño pepper1 whole
Method
- 01
Pulse the red onion, garlic, and fresh ginger in a food processor until very finely minced.
In a traditional kitchen, this takes serious knife skills, but a machine achieves the required melting texture in seconds.
- 02
Turn the pressure cooker to sauté and cook the raw onion puree in the dry pot for 4 to 5 minutes.
This classic dry-sweat technique cooks off the sharp, sulfurous smell and evaporates the natural water without making the stew greasy. If it starts to stick, add a tiny splash of water and scrape the bottom.
- 03
Add the oil, turmeric, oregano, basil, and cardamom, and cook for 1 to 2 minutes while stirring constantly.
The oil will turn a brilliant, staining gold as the spices become fat-soluble. This quick infusion mimics the complex depth of traditional spiced butter and builds the crucial flavor base.
- 04
Pour in the water or broth and vigorously scrape the bottom of the pot with a wooden spoon to lift any caramelized bits.
Stir in the rinsed split peas and salt, then drop the slit jalapeño right on top to release a floral aroma without the heat. Cancel the sauté function.
- 05
Secure the lid, seal the valve, and pressure cook on high for 12 minutes.
It will take about 5 to 7 minutes to come to pressure before the timer begins. Use this time to set the table or warm up the injera.
- 06
Perform a quick pressure release, open the lid, remove the jalapeño, and vigorously stir the split peas for 60 seconds.
The stew might look watery at first, but don't panic. The mechanical action of stirring causes the pressure-softened peas to collapse and release their starches, instantly thickening the liquid into a creamy, luscious velvet. Taste and add more salt if needed.
Notes
Legume age matters.
Split peas can be notoriously stubborn if they have been sitting in the back of your pantry for two years. If you open the pot and they are still crunchy, simply add a half cup of water, seal it back up, and pressure cook for 5 more minutes.
Adjust the thickness as needed.
This stew thickens significantly as it cools. If it looks like cement the next day in your fridge, just add a splash of water and reheat gently on the stove or in the microwave to return it to its creamy glory.