Ethiopian Split Pea Stew (Vegan)

I was encouraged to try making this Ethiopian Split Pea Stew (or Kik Alicha) by the owner of Zeret Kitchen Ethiopian restaurant in Camberwell London.  This is the easiest of all Ethiopian bean stews, so is a great place to start if you’re interested in trying your hand at making Ethiopian food.  Best served with enjera (fermented pancake) but also delicious with rice!  This is made without oil, but the traditional stew has oil added.  If you live in London check out Zeret Kitchen – the food is absolutely delicious.

Prep time: 5-10 minutes
Cooking time: approximately 1hr 20 minutes
(Serves 4-6)


300g split peas (soaked for a min. 2 hours)
1 large onion (finely chopped)
3 cloves garlic (finely chopped
2 tbsp ginger (grated)
1/2 tsp turmeric
400ml water
1/4 tsp bicarbonate of soda (if you live in a hard water area)
Salt to taste


  1. In a large pot add split peas, 1 litre of water and bicarbonate soda bring to the boil, and simmer cook for 20 minutes
  2. Drain split peas
  3. In a large pot water fry onion garlic and ginger for 5 minutes
  4. Add turmeric and fry for 2 minutes
  5. Add par-cooked split peas and water
  6. Bring to the boil, reduce heat and cover, cook for 30 minutes
  7. Remove saucepan lid and cook on a higher heat for 20 minutes until peas have broken down completely and you are left with a thick stew.

Watch me make it:


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