Kik-alicha Recipe

Sort the split peas on a clean surface, removing any stones or debris. Rinse thoroughly under cold running water until the rinse water runs clear.

Mince the ginger and garlic finely. Measure spices and liquids so they are ready.

Combine and simmer

In a very large heavy-bottomed pot (capacity at least 8–10 qt), add the rinsed split peas and pour in the 6 L water and 1 L vegetable broth. Stir to combine. Add the bay leaves. Bring to a rolling boil over high heat.

Once boiling, reduce heat to a gentle simmer. Skim any foam that rises to the surface with a spoon and discard. Partially cover the pot and let simmer, stirring occasionally to prevent sticking, for 35–45 minutes until the peas are tender and beginning to break down.

While peas are simmering, heat the 1 cup of oil or melted niter kibbeh in a medium sauté pan over medium heat until shimmering (or melted and warm if using butter).

Add the minced ginger and sauté for 2–3 minutes until fragrant and starting to soften but not browned. Add the minced garlic and sauté 1 minute.

Stir in the ground turmeric, cumin, coriander (if using) and berbere (if using). Fry the spices gently in the fat for 1–2 minutes, stirring constantly, to bloom the flavors. Take care not to burn the garlic or spices.

When the split peas are tender and mostly broken down, remove and discard the bay leaves. Taste the peas for seasoning and texture. If there is excess liquid, continue simmering uncovered while stirring occasionally until desired consistency is reached (for a side dish aim for thick but spoonable).

Carefully pour the hot aromatic oil and spice mixture into the pot of cooked peas, stirring thoroughly to incorporate. Simmer together on low for 3–5 minutes to meld flavors.

Add the 6 tsp salt and 2 tsp black pepper gradually, tasting and adjusting as needed. If using, stir in the lemon juice to brighten the flavors. If the dish seems too oily, let it rest 10 minutes and skim any excess oil from the surface before serving.

Transfer the kik-alicha to a warm serving tray. Garnish with chopped cilantro or parsley if desired. Serve hot as a side; this quantity (4 lb split peas) serves about 20 people as a side.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently with a splash of water or broth and stir before serving.