Dairy-Free Ethiopian Split Pea Stew (Kik Alicha)

Ingredients

• 1 cup Yellow split peas
• 1 medium Red onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Vegetable oil
• 3 cups Vegetable broth
• 1 teaspoon Salt

Instructions

1. 1Measure the 1 cup of yellow split peas and rinse them thoroughly under cold running water until the water runs clear.
2. 2Finely chop the 1 medium red onion. Mince the 3 cloves of garlic. Grate or finely mince the 1 tablespoon of ginger.
3. 3Place a large, heavy-bottomed pot on the stove and set the heat to medium. Add the 2 tablespoons of vegetable oil to the pot. Once the oil is shimmering, add the chopped red onion, minced garlic, and minced ginger. Cook, stirring frequently, for 5 to 7 minutes, or until the onion is softened and translucent.
4. 4Stir in the 1/2 teaspoon of turmeric powder and cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the rinsed 1 cup of yellow split peas and the 3 cups of vegetable broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a rolling boil.
6. 6Once boiling, immediately reduce the heat to low. Cover the pot and let the stew simmer gently for 30 to 35 minutes. Stir occasionally to prevent sticking. The split peas are tender when they are easily mashed against the side of the pot and the stew has thickened to your desired consistency.
7. 7Stir in the 1 teaspoon of salt. Taste the stew and add more salt if needed. Serve the Dairy-Free Ethiopian Split Pea Stew hot.

Substitutions

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