Vegan

Ethiopian Split Pea Stew – Kik Alicha (one pot!)

This simple Ethiopian split pea stew, kik alicha, is a warming main dish with just six ingredients. Serve with Injera, flatbread or rice. (gluten-free, nut-free, soy-free). This post was originally published on Feb 7 2013

close-up of kik alicha in the pan after cooking

My next choice of cuisine after Indian is Ethiopian. The dishes are so flavorful and well spiced. If you want to try making it at home, kik alicha is a wonderful starting point. It’s a very easy dish to make and doesn’t require a ton of spices or complicated processes.

Kik alicha is a spiced split pea stew that’s very similar in preparation to Indian split pea dal. You just sauté some aromatics, add your spices, then add soaked and rinsed split peas. Simmer, and you’re done!

For more authentic flavor, get some non dairy nitter kibbeh(Ethiopian spiced butter/oil), and use that to sauté the aromatics. You can make your own as well.

You can use yellow split peas, green split peas, or a mix in this recipe. The cooking time is going to depend on the age of your split peas. If your split peas are pretty fresh, they’ll cook to tender in 45 minutes to an hour. If they’re old, be prepared to let them simmer for more like two hours.

Cooking time also depends on how tender you want your split peas. Traditionally, kik alicha is quite soft, and then you mash some of the split peas after simmering. But if you want yours a bit firmer, you can start checking in on them sooner during simmering.

However you make it, this simple split pea stew is absolutely delicious, with flavors of ginger, garlic, and turmeric!

Why You’ll Love Kik Alicha

delicious, protein-packed dish
one-pot Ethiopian entree made with common pantry ingredients
versatile! Make it hotter with green chili and berbere, if you like!
naturally gluten-free, nut-free, and soy free

More Vegan Ethiopian-Inspired Recipes

Lentil Sambusa– spiced lentil pastry
Atakilt Wat – cabbage carrot potatoes
Mushroom Tibs – spiced mushrooms
Ethiopian Spiced Tacos
Injera Bread
Yediffin missir alicha – Lentils in Garlic Ginger Sauce

Continue reading: Ethiopian Split Pea Stew – Kik Alicha (one pot!)

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Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.