Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)
Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ethiopian split chickpeas stew (ye kik alicha wot). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is something which I have loved my entire life.

Great recipe for Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot). During fasting season in Ethiopia dairy and meat are not eaten, which is why there are so many amazing #vegan dishes to choose from. Serve with Injera, flatbread or rice. Creamy, cozy, and bursting with flavor, this Ethiopian Yellow Split Pea Stew (Kik Alicha) is packed with hearty, healthy, and satisfying goodness that is sure to make dinner a happy place of comforting deliciousness.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ethiopian split chickpeas stew (ye kik alicha wot) using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot):
  1. Make ready 250 g split chickpeas (chana) boiled till cooked
  2. Get 1-2 fresh chilis
  3. Take 3 onions, diced
  4. Take 1 knob fresh ginger
  5. Get 2 cloves garlic
  6. Take 1 tsp turmeric
  7. Prepare 1 tsp cumin
  8. Make ready 1 tsp ground black cardamom (optional)
  9. Take 1 tsp salt
  10. Prepare 2 tbs vegetable oil
  11. Take 600 ml water, boiled

Course grains and legumes Kik Alicha, a classic Ethiopian dish Kathie brought (from Minneapolis!) to January's food swap. It's a simple stew; inexpensive to make, full of onions, garlic, and split peas. It's mild as well as savory, creamy yet not oily, a wonderful diversion from the spiciness that typically accompanies Ethiopian cuisine. Rinse the split peas and put them in a small saucepan.

Steps to make Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot):
  1. Place the oil in a deep lidded pot with the onions and cover. Place on medium heat and cook till the onions are translucent but not brown.
  2. Add the turmeric, cumin and black cardamom powder with a splash of water so the spice mixture does not burn. Mix well.
  3. Add the chilis and cooked split chickpeas and stir to combine. Cook for a few minutes to let the spices absorb.
  4. Add the water, garlic and ginger and cover the pot. Leave to cook for 15mins.
  5. After 15mins uncover the pot and mash the chickpeas to thicken the sauce.
  6. Cook uncovered for another 10-15minutes, depending on how thick you want the sauce, stirring regularly. Add salt to taste.
  7. Serve with chopped tomato salad, on injera flatbread, or with rice.

It's mild as well as savory, creamy yet not oily, a wonderful diversion from the spiciness that typically accompanies Ethiopian cuisine. Rinse the split peas and put them in a small saucepan. Cover with water and bring to a boil. Boil for five minutes, and then turn off the heat and allow the peas to sit in the water until ready to use. In a large dutch oven, heat the coconut oil over medium-high heat.

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