Kik Alicha (Ethiopian Split Pea Puree)

Prep Time
Cook Time
1h 10m
Ready In

"I enjoy the less spicy Ethiopian foods, this one, adapted by Deb from Olive Trees and Honey, fit the bill."

Original recipe yields 5 servings


  • Serving Size: 1 (311.8 g)
  • Calories 235.9
  • Total Fat - 4.1 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 454.5 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 14 g
  • Sugars - 7.2 g
  • Protein - 13.2 g
  • Calcium - 58.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.4 mg

Step 1

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

Step 2

Add the garlic and ginger and saute until fragrant, about 1 minute.

Step 3

Add the water, turmeric, salt, pepper, and the optional chile. Cover and bring to a boil.

Step 4

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.

Step 5

Check occasionally - you may have to add more water. Mash the peas if you desire. Serve warm.

Tips & Variations

No special items needed.


Peggy Bright

A few years back, we spent almost a month in Ethiopia. This recipe is super easy to make and typical of the country's cuisine. I made half a batch as written, although used a whole chilli because we do like the spice. I soaked the split peas overnight and they were well cooked within 40 minutes.

review by:
(20 Nov 2018)