Ethiopian Yellow Pea Soup (Ethiopian Kik Alicha)

---

Cooking time: 1 hour 20 minutes
Preparation time: 10 minutes

Makes: 4 serving

Ingredients

• 8 oz.          dry yellow split peas
• 1                large yellow onion, finely chopped (about 3 cups)
• 2                cloves garlic, crushed and minced
• 2 T.            olive oil
• 5 cups       water
• 1 t.             turmeric powder
• 1 t.             finely grated fresh ginger
• 1 t.             salt
• 2 oz.          plain Greek yogurt (optional)

Directions

1. Heat olive oil in a soup pot and saute onion 15 minutes or until they brown, stirring frequently.
2. Boil 4 cups of water. Add washed split peas and browned onions and simmer 1 hour.
3. Add 1 more cup of water, turmeric, garlic, ginger and salt and simmer another 10 minutes.
4. Serve in 4 portions topped with dollops of Greek yogurt.

To make a thicker version to serve on injera, leave out the 5th cup of water.
Based on recipes from the Internet and from a great sauce served by an Ethiopian friend.

 

Up a Level

Return to Home Page