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Vegetarian, Africa and overseas

Kik alicha with injera

Kik alicha is an Ethiopian dish of yellow split peas simmered with turmeric and ginger, served over injera, the soft flatbread that doubles as both plate and bread. For 4 people, it's ready in 55 minutes, at an easy level, for €1.60 per serving. The key to getting it right is rinsing the split peas well before cooking and letting the onions cook gently, without browning.

Tonight, a gentle Ethiopian dish, kik alicha, yellow split peas simmered with turmeric and ginger, served with injera.

Kik alicha with injera
Total time
55 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Kik alicha is the dish you make when you want comfort without heaviness. The yellow split peas melt into a tender puree, lifted just enough by turmeric and fresh ginger, without the heat found in many other Ethiopian dishes. A touch of raw garlic stirred in at the end wakes everything up without ever taking over.

It's a fall and winter dish, the kind you set in the middle of the table on a weeknight, with injera torn by hand for scooping. Kids tend to like its soft texture and mild flavor, and it's also an easy way into Ethiopian cooking if you've never tried it before.

The ingredients

4 people

Pantry

  • Yellow split peasoften in the pantry 350 g
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Injera 8
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 25 g

Allergens Gluten

The step by step recipe

  1. Rinse the split peas and cook them in unsalted water at a gentle simmer. 35 min

    Skim off the foam during the first few minutes.

  2. Meanwhile, finely chop the onions and let them soften in the oil with the garlic and ginger. 12 min

    Cook gently, without browning, to keep the dish mild.

  3. Add the turmeric to the onions and cook for one more minute. 2 min

    Turmeric stains a lot, protect your countertop.

  4. Stir in the split peas and a little hot water, season with salt, and let simmer. 10 min

    Mash lightly with a fork for a texture between puree and stew.

  5. Warm the injera and serve the kik alicha on top. 4 min

    No injera on hand, thick wheat pancakes or plain wraps work just fine.

Our tips to get it right

  • Keep some hot water nearby while the peas simmer, they soak up liquid fast and the dish can thicken quickly near the end.
  • Taste the turmeric and ginger before adding salt, their strength varies with freshness, and you'll want to adjust the salt accordingly.
  • Serve kik alicha warm rather than piping hot, the ginger and garlic come through better and the injera stays soft longer.

The variations

  • Swap the yellow split peas for red lentils, the cooking time is shorter but the texture stays just as creamy.
  • For a spicier version, add a pinch of chili powder along with the turmeric, keeping the rest of the dish as is.
  • For a faster weeknight version, use split peas soaked the night before, which cuts the cooking time roughly in half.

What to serve it with

  • A tomato and red onion salad
  • A spiced black tea
  • Other Ethiopian dishes as a mezze

Storage

Kik alicha keeps for 3 days in the fridge in a sealed container. It freezes well, without the injera, for up to 2 months. Reheat it gently in a saucepan, adding a splash of water to bring back its texture.

Questions about this dish

Can you make kik alicha ahead of time?

Yes, it's actually even better reheated the next day, once the flavors have had time to meld. Make it the day before and warm it gently in a saucepan before serving.

What can you use instead of injera?

Thick wheat pancakes or plain wraps work well as a substitute, though they won't have injera's slightly tangy flavor. Plain white rice also works in a pinch.

Why is it important to rinse the split peas well?

Rinsing removes surface starch, which gives a smoother puree and avoids a pasty texture. Rinse until the water runs clear.

Is kik alicha good for kids?

Yes, it's a mild, chili-free dish that kids generally enjoy for its creamy texture. The small amount of raw garlic isn't sharp and blends right into the dish.

How long does it take to make a kik alicha with injera?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kik alicha with injera?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kik alicha with injera cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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