Kik Alicha (Ethiopian Yellow Split Pea Stew)

1. 1

   In a large, heavy pot, cover peas with 3 water.

2. 2

   Bring to a boil.

3. 3

   Reduce heat to medium low and cook until tender, about 30-45 minutes.

4. 4

   Meanwhile, puree the onions in a food processor or blender.

5. 5

   Cook the onion puree in a large heavy pot over medium heat until theyre tender and just turning brown (note: they will be dry).

6. 6

   Add the olive oil, tumeric and salt and stir to combine.

7. 7

   Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook until the consistency is similar to pea soup.

8. 8

   Stir in garlic and serve with injera (which is an Ethiopian sourdough risen flatbread).

* Per serving · 4 servings · Values may vary.

No additional tips available.