Alitcha Kik (Stewed Yellow Split Peas)
Genet Agonafer, chef owner of Meals by Genet, offers an array of dishes using a variety of legumes at her award-winning Ethiopian restaurant in Los Angeles. Alitcha kik is a comforting, protein-packed yellow split pea dish that is spiced and tinted with turmeric. Alitcha refers to a meat or vegetable stew prepared without berbere, the fragrant, chile-based spice mix widely used in Ethiopian cuisine. According to Ms. Agonafer, the foundation of most Ethiopian dishes is onion. To properly cook down the finely chopped onion, she quickly boils it and then cooks it in oil with crushed garlic and the rest of the ingredients. Yellow split peas need plenty of water to soften. Alitcha kik shouldn’t be too thick; add water as necessary for a creamy consistency. Alitcha kik is traditionally served with injera, but it also pairs well with rice or bread of choice.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ¼cups/8 ounces yellow split peas (not quick cooking), sorted through, rinsed
- 1large onion, finely chopped
- ⅓cup vegetable oil
- 1 ½tablespoons grated garlic (from 5 to 6 garlic cloves)
- ½teaspoon ground turmeric
- Kosher salt (such as Diamond Crystal)
Instructions
Step 1
Combine the split peas with 4 cups of water in a medium saucepan and bring to a boil. Adjust heat to medium and cook, uncovered, stirring occasionally, until the peas are completely soft but not mushy and almost all of the water has been absorbed, 40 to 45 minutes. Add more water, 1/2 cup at a time, to keep cooking the peas if necessary. Test multiple peas to make sure they’re cooked through. The mixture should be somewhat loose; if it’s not, add more water.Step 2
Meanwhile, place the onion in a large pot (the same pot you’ll use to make alitcha kik). Cover with 4 cups of water and bring to a boil. Adjust heat to medium-high and boil, uncovered, until the onion is just softened and translucent, about 5 minutes.Step 3
Strain and return the onion to the pot over medium heat; add the oil and garlic. Cook, stirring frequently, until completely softened and fragrant, 7 to 10 minutes. You don’t want the onion and garlic to take on any color; turn down the heat if necessary.Step 4
Add the split peas, turmeric and 1 1/2 teaspoons salt. Adjust heat to low and gently simmer, stirring frequently and making sure nothing is burning or sticking to the pot, 25 to 30 minutes. Add a little more water as necessary; the consistency should be creamy and scoopable but not too thick. Taste, add salt if desired and serve.