Kik Alicha

Method

1. Spread the split peas on a plate and pick out any small stones or discoloured ones, then rinse them in a sieve under running water until the water runs clear.

2. Chop the red onion very finely (the finer it is, the smoother the sauce). Put it in a dry 20 cm pot with no oil and cook over medium heat for 7 min, stirring constantly, until it softens, loses its moisture and smells sweet. This dry-cooking of onions is the Ethiopian way; if it starts to stick, add a tablespoon of water.

   Add in this stepRed onion 1

   medium heat

3. Add the oil, the finely chopped garlic and the grated ginger and cook over medium-low heat for 3 min. Stir in the turmeric for the last 30 seconds, until the oil turns golden and smells fragrant. Don't let the garlic brown.

   Add in this stepVegetable oil 3 tbspGarlic cloves 2Fresh ginger 10 gGround turmeric ¾ tsp

   medium-low heat

4. Add the rinsed peas and the water and bring to the boil over high heat, skimming off the foam, then turn down to medium-low heat. Cover with the lid slightly ajar and simmer for 45 min, stirring to the bottom every 10 minutes, until the peas are soft enough to crush easily between your fingers. If it gets too thick, add a little hot water.

   Add in this stepYellow split peas 120 gWater 650 ml

   high heat→medium-low heat

5. Add the salt and mash about half the peas against the side of the pot with a wooden spoon so the stew becomes thick and creamy. Lay the halved chilies on top and simmer over low heat for 5 min more so the flavours come together. It's ready when it falls slowly off a spoon.

   Add in this stepSalt ¾ tspLong green chilies 1

   low heat

6. Serve warm on injera (Ethiopian sourdough flatbread) or with rice or flatbread. The chilies are there for aroma; you don't have to eat them.