Can I freeze Alicha Ater Kik Wot?

Yes, it freezes beautifully! Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What if I don’t have Netch Azmud?

While it adds a unique touch, the dish will still be delicious without it. You can omit it or use a tiny pinch of ground cumin as a very subtle substitute.

Can I make this in a slow cooker?

While possible, the traditional method of building the base on the stovetop yields the best flavor. If using a slow cooker, sauté the onions, ginger, and garlic first, then combine all ingredients in the slow cooker and cook on low for 4-6 hours until the peas are tender.

What should I serve with Alicha Ater Kik Wot?

Traditionally, it’s served with injera , the spongy Ethiopian flatbread, which is perfect for scooping up the stew. It also pairs wonderfully with rice or a side of collard greens ( gomen ).

Alicha Ater Kik Wot Recipe

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5 from 12 reviews

Alicha Ater Kik Wot is a delicious and wholesome Ethiopian dish that is traditionally made with yellow split peas, onions, garlic, ginger root, and turmeric. This recipe for Alicha Ater Kik Wot is full of flavor and simple to make with readily available ingredients. Moreover, even though it is a vegetarian dish, Alicha Ater Kik Wot provides plenty of protein and nutrition. So, follow this recipe, make yourself a delicious Alicha Ater Kik Wot , and enjoy!

Author: Sara Bayou
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 2 servings 1x
Category: Main Dishes
Method: Simmer/Sauté
Cuisine: Ethiopian
Diet: Vegan

Ingredients

Scale

1 cup (240 ml / 200g) split peas
1 cup (240 ml / 150g) onion (minced)
1 tbsp (15 ml / 7g) ginger (minced)
1 tbsp (15 ml / 6g) garlic (minced)
1 tsp (5 ml / 2g) Alicha Kimem (Afrenje)
1 tsp (5 ml / 2g) Netch Azmud (Caraway Seed)
1 tsp (5 ml / 2g) Turmeric
½ cup (120 ml / 110g) oil
3 cups (720 ml) water
Salt (to taste)

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Instructions

Thoroughly wash the split peas using hot water until they’re clean enough that the water they are placed is clear.
Soak the split peas in water until they are fully rehydrated. Then strain the remaining water for approx. 20 min.
Cook the onions for 10 min. in water over medium heat until the onions are thoroughly cooked and transparent.
Add some water, then the minced ginger, and stir for about 3 min. until the mixture reaches a paste-like in texture.
Add the minced garlic and the oil, and mix well.
Pour in some water now and again as the sauce starts to thicken while stirring gently.
Now, add the split peas slowly along with some water, making sure the split peas are not burnt. Then stir the mix for 2 min.
Pour in more water till the split peas are submerged completely, and continue stirring for approx. 8 min. when the split peas become soft.
Then add the Tumeric and Alicha Kimem and continue cooking for 1 min. till the mixture becomes fragrant.
Lower the heat and simmer the mixture for about 5 min. and add the Netch Azmud while stirring.
Finally, turn the heat off, add some salt, and serve your Alicha Kik Wot along with Injera.

Nutrition

Serving Size: 240g
Calories: 315 kcal
Sugar: 2g
Sodium: 575mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Find it online: https://ethiopianroots.com/alicha-ater-kik-wot-recipe/