Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ethiopian split chickpeas stew (ye kik alicha wot). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is something that I’ve loved my entire life.
Kike or Kik Alicha or Split Pea stew. This is another simple stew is very similar to Indian split pea daal. You can use just the yellow or just the green as well.
To begin with this recipe, we must prepare a few ingredients. You can cook ethiopian split chickpeas stew (ye kik alicha wot) using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot):
- Get 250 g split chickpeas (chana) boiled till cooked
- Take 1-2 fresh chilis
- Get 3 onions, diced
- Make ready 1 knob fresh ginger
- Make ready 2 cloves garlic
- Prepare 1 tsp turmeric
- Make ready 1 tsp cumin
- Get 1 tsp ground black cardamom (optional)
- Make ready 1 tsp salt
- Take 2 tbs vegetable oil
- Get 600 ml water, boiled
It's a simple stew; inexpensive to make, full of onions, garlic, and split peas. It's mild as well as savory, creamy yet not oily, a wonderful diversion from the spiciness that typically accompanies Ethiopian. This yellow split pea stew one is my absolute favourite of all Ethiopian dishes because it is mild and savoury. I'm not one for the spicy dishes like mesir wot, but you can always add some spiciness to this dish if you desire.
Instructions to make Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot):
- Place the oil in a deep lidded pot with the onions and cover. Place on medium heat and cook till the onions are translucent but not brown.
- Add the turmeric, cumin and black cardamom powder with a splash of water so the spice mixture does not burn. Mix well.
- Add the chilis and cooked split chickpeas and stir to combine. Cook for a few minutes to let the spices absorb.
- Add the water, garlic and ginger and cover the pot. Leave to cook for 15mins.
- After 15mins uncover the pot and mash the chickpeas to thicken the sauce.
- Cook uncovered for another 10-15minutes, depending on how thick you want the sauce, stirring regularly. Add salt to taste.
- Serve with chopped tomato salad, on injera flatbread, or with rice.
Serve this Kik Alicha with injeera, rice or even Indian bread like chapati or roti for a. A recipe for Ethiopian alicha wot, a mild curry that can be made with beef, lamb or venison. I cooked this version of alicha wot in an Ethiopian restaurant. I wonder what, if any, local tuber they would have used in Ethiopia? The only odd ingredient, actually, is the butter you need to cook this stew in.
So that is going to wrap it up for this special food ethiopian split chickpeas stew (ye kik alicha wot) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
