Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Kik Alicha
- 3 cups water plus 2 tablespoons (divided)
- 1 cup dried yellow split peas
- 2 tablespoons olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 1 inch-long piece fresh ginger, peeled, finely chopped 1/2 teaspoon ground turmeric
- 1 teaspoon salt
Directions
This vegetarian stew is adapted from a recipe from Ethiopian Village. To make the dish spicy, omit the ginger and add in its place 1 tablespoon of Berbere Spice Mixture (see accompanying recipe), 2 tablespoons tomato sauce and chopped green chilies to taste.
Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.
Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.
Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.
Category:Ethiopian Recipes
Category:Ethiopian Soups