Ethiopian Split Pea Puree (Kik Alicha) from the taste space – steam, bake, boil, shake!

In the spirit of the 5 Healthy Foods that Keep You Full article, here is one of my favorite Ethiopian dishes. This is really one of my favorite things.

Picture from Fairpine Lane Foods

Picture from Fairpine Lane Foods

Ethiopian Split Pea Puree (Kik Alicha)
Adapted from Olive Trees and Honey

2 large red onions, chopped (300g)
1 tbsp oil
6 garlic cloves, minced
1 tsp fresh ginger, minced
3 cups water
1/2 tsp turmeric
3/4 tsp salt
freshly ground pepper, to taste
1/2 green chili, deseeded and minced (optional, add to taste)
1 cup yellow split peas, soaked overnight and rinsed

1. In a large saucepan over medium-low heat, cook the onions, stirring occasionally, until they begin to soften.

2. Add the oil and when it begins to sputter, add the garlic and ginger and saute until fragrant, about 1 minute. Add the water, turmeric, salt, pepper, and the optional chile. Cover and bring to a boil.

3. Add the split peas, return to a boil and partially cover, reduce heat and maintain a simmer until the peas have softened, around 45-60 minutes. Watch to see if you need to add more water. Mash the peas if you desire. Serve warm.

Serves 4.

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