What's for Dinner? Ethiopian Split Peas and Rice

Easy Peasy Kik Alicha

You can increase the volume of spices as you like; this recipe is not very spicy:


* 3 cups water
* 1 cup yellow split peas
* 2-3 Tbsp chopped onion (this amount varies depending on how spicy you want it)
* 1 clove garlic, minced
* 1/2 tsp ground ginger
* 1/2 tsp turmeric
* 1 Tbsp olive oil or vegetable oil


1. Cook water and split peas together for about 30 minutes in a pot. While you are cooking the water/split peas, cut up the onions and garlic.
2. Heat up oil in a small skillet, and add onions, garlic, ginger, and turmeric. Brown these ingredients.
3. Once you’ve cooked the split peas for about 30 minutes, the split peas should have soaked up most or all of the water. Add the oil/spice mixture to the pot and cook for another 30 minutes, stirring often. I had to add a bit more water to this mixture, but that depends on how hot you cook the mixture. The mixture will be a lumpy consistency (like lumpy mashed potatoes or mushy baked beans).
4. Serve with rice, with injera (Ethiopian “bread”), or eat it plain


Makes 2-4 servings

I added Adobo seasoning and pepper for stronger seasoning, an entire onion, and a heaping spoon of minced garlic(jar). Delicious meal, although it looks a little unappealing. My son said it looked like baby food. I used green split peas instead of yellow.


Split peas:

Carbohydrates 60 g
Sugars 8 g
Dietary fibre 26 g
Fat 1 g
Protein 25 g
Thiamine (Vit. B1) 0.7 mg (54%)
Pantothenic acid (B5) 1.7 mg (34%)
Folate (Vit. B9) 274 μg (69%)
Iron 4 mg (32%)