Name: Ye’ater Kik Alicha (Split Peas in a Mild Sauce)
Yield: Makes 3½ cups
Cuisine: Ethiopian
Ingredients: 1 cup dried yellow or green split peas; 2 teaspoons peeled and grated fresh ginger; 6 cloves garlic, pressed or grated (1 tablespoon); ½ teaspoon ground turmeric; 6 fresh basil leaves (optional); 1½ cups reserved cooking water or Sleepy Vegetable Stock, plus more if needed; 2 jalapeño chiles, seeded, veined, and quartered lengthwise; ¼ yellow or white onion, minced (½ cup); 6 cups water; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ teaspoon salt, plus more if desired

Preparation info

Makes
3½ cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Along with Ye’misser Wot, this is a popular stew that you’ll find on the menu of Ethiopian restaurants the world over. It’s mild, creamy, and comforting, which means it’s a good choice to serve with an array of dishes, although it also pairs well with just a simple green salad. If basil is in season where you live, definitely add a few fresh leaves; otherwise, you can simply leave them out.