Ye'ater Kik Alicha

Ethiopian yellow split peas⏱ 45 min⚡ Vegan

Ye'ater Kik Alicha is a comforting, golden stew of yellow split peas simmered until creamy with sweet onion, garlic, ginger, and turmeric. Its flavor is warm and gentle rather than hot, making it an excellent beginner-friendly Ethiopian dish with a nourishing, silky texture.

Nutrition · per serving

423kcal

15.5gProtein

41.8gCarbs

22gFat

13.8gFiber

2 servings

Ingredients

11 items

Stew base

yellow split peas180 g

water800 ml

yellow onion, finely chopped180 g

garlic, minced12 g

ginger, finely grated12 g

olive oil30 ml

ground turmeric4 g

salt6 g

white pepper1 g

To finish

extra water, as needed60-120 ml

olive oil5 ml

Tips

•For a more traditional texture, keep the stew slightly loose in the pot; it thickens quickly as it stands.
•If you want a softer result within the time limit, soak the split peas in warm water for 15 minutes while prepping the onion, then drain before cooking.
•Alicha is mild by design; do not brown the onions or use strong spices, or it will lose its characteristic gentle flavor.
•This stew pairs well with gomen, atkilt wat, or simple flatbread for a full meal.

Steps

1
Rinse the yellow split peas under cold water until the water runs mostly clear. Pick out any debris. Finely chop the onion, mince the garlic, and grate the ginger so everything cooks evenly and melts into the stew.
180 g yellow split peas180 g yellow onion, finely chopped12 g garlic, minced12 g ginger, finely grated
2
Place a medium pot over medium-low heat and add the olive oil and chopped onion. Cook for 8-10 minutes, stirring often, until the onion is very soft and translucent but not browned; alicha should stay pale and mellow.
30 ml olive oil180 g yellow onion, finely chopped
3
Add the garlic, ginger, turmeric, and white pepper. Stir for 30-60 seconds until fragrant, keeping the heat gentle so the garlic does not color or turn bitter.
12 g garlic, minced12 g ginger, finely grated4 g ground turmeric1 g white pepper
4
Add the rinsed split peas, water, and salt. Bring to a boil over medium-high heat, then reduce to a steady simmer. Skim off any foam if needed.
180 g yellow split peas800 ml water6 g salt
5
Cover partially and simmer for 22-25 minutes, stirring every 5 minutes so the peas do not catch on the bottom. The stew is ready when the peas are tender and beginning to break down but still retain a little texture.
6
Mash a small portion of the peas against the side of the pot with a spoon to naturally thicken the stew. If it looks too thick, add a little extra water until it becomes a soft, spoonable consistency. Simmer 2 more minutes to blend the texture.
60-120 ml extra water, as needed
7
Turn off the heat and stir in the final olive oil for a rounded finish. Taste and adjust salt if needed. Let the stew sit for 3 minutes before serving so it settles and thickens slightly.
5 ml olive oil
8
Serve hot, ideally with injera, bread, or rice. The finished Ye'ater Kik Alicha should be silky, gently spiced, and bright yellow, with no harsh raw onion or garlic flavor.

Origin & History

Ye'ater Kik Alicha is a mild Ethiopian split pea stew seasoned with turmeric, onion, garlic, and ginger rather than the hotter berbere spice blend. It is part of the broad family of wats and alichas served in Ethiopian homes and is especially common in vegan and fasting meals rooted in Orthodox Christian culinary traditions.

ethiopian vegan split peas stew turmeric beginner weeknight

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Ye'ater Kik Alicha

Steps

Rinse the yellow split peas under cold water until the water runs mostly clear. Pick out any debris. Finely chop the onion, mince the garlic, and grate the ginger so everything cooks evenly and melts into the stew.

180 g yellow split peas180 g yellow onion, finely chopped12 g garlic, minced12 g ginger, finely grated

Place a medium pot over medium-low heat and add the olive oil and chopped onion. Cook for 8-10 minutes, stirring often, until the onion is very soft and translucent but not browned; alicha should stay pale and mellow.

30 ml olive oil180 g yellow onion, finely chopped

Add the garlic, ginger, turmeric, and white pepper. Stir for 30-60 seconds until fragrant, keeping the heat gentle so the garlic does not color or turn bitter.

12 g garlic, minced12 g ginger, finely grated4 g ground turmeric1 g white pepper

Add the rinsed split peas, water, and salt. Bring to a boil over medium-high heat, then reduce to a steady simmer. Skim off any foam if needed.

180 g yellow split peas800 ml water6 g salt

Cover partially and simmer for 22-25 minutes, stirring every 5 minutes so the peas do not catch on the bottom. The stew is ready when the peas are tender and beginning to break down but still retain a little texture.

Mash a small portion of the peas against the side of the pot with a spoon to naturally thicken the stew. If it looks too thick, add a little extra water until it becomes a soft, spoonable consistency. Simmer 2 more minutes to blend the texture.

60-120 ml extra water, as needed

Turn off the heat and stir in the final olive oil for a rounded finish. Taste and adjust salt if needed. Let the stew sit for 3 minutes before serving so it settles and thickens slightly.

5 ml olive oil

Serve hot, ideally with injera, bread, or rice. The finished Ye'ater Kik Alicha should be silky, gently spiced, and bright yellow, with no harsh raw onion or garlic flavor.

Origin & History