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Recipe Collection

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Kik Alicha (Split Pea Sauce for Injera)

<em>Kik Alicha</em> (Split Pea Sauce for Injera) Related:   Africa, appetizers, bread, breakfast & brunch, gluten-free, low-fat, pareve, Shabbat, Shavuot, snacks, Sukkot, Tu b'Shevat, vegan, vegetables & legumes, vegetarian

Prep time: 5-10 minutes

Cook time: 60-75 minutes

Yield: 6 servings

Recipe contributed by Liora Samuel. This is one of the most common accompaniments to Ethiopian injera. The key is to cook the peas until they are tender, but still hold their shape. Another variation of this dish uses fresh green beans, sliced in half, cooked separately in less water until soft and then combined with the sautéed onions, garlic, tomato and spices.


  • 2 tablespoons soybean or vegetable oil
  • 2 large cloves garlic, crushed
  • 1 onion, finely diced
  • Pinch each of black pepper, white pepper, chili pepper, salt, ginger, cumin
  • 1 tomato, quartered
  • 1 pound dried yellow split peas or dried green lentils
  • 5-6 cups water


Heat oil in a large pot. When hot, add garlic and onion, stirring until golden and fragrant. Add spices and tomato and cook until combined and tomato is soft, about 15 minutes. Add peas and water to pot and simmer until peas are soft, but not mushy, about 45 minutes to 1 hour. It should be stew-like in consistency. Serve with—or on—the traditional flatbread, injera.

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