Kik Alicha

Ingredients

• 300g yellow split peas
• 2 large onions, about 350g
• 4 tbsp niter kibbeh or sunflower oil
• 5 garlic cloves
• 30g fresh ginger
• 1.5 tsp ground turmeric
• 0.5 tsp ground cardamom
• 1 green chilli
• 1.5 tsp fine salt
• 900ml water

Before you cook

• Rinse the split peas under cold running water until the water runs clear, then drain them
• Peel and very finely chop the onions
• Peel and mince the garlic
• Peel and mince the ginger
• Slit the green chilli lengthways, leaving it whole at the stalk

Steps

1. Put the chopped onions into a dry heavy saucepan over medium heat with no fat at all.
2. Cook the onions for 12 minutes, stirring often, until they release their water, dry out and turn soft and pale gold.
3. Add the niter kibbeh and stir until it has melted through the onions.
4. Cook the onions in the fat for 5 minutes more until they darken to a deep gold.
5. Stir in the garlic and ginger and cook for 90 seconds until fragrant.
6. Add the turmeric and cardamom and stir for 30 seconds so the spices bloom in the fat.
7. Tip in the drained split peas and turn them through the onion base until coated.
8. Pour in the water and bring the pan to a boil.
9. Drop in the slit green chilli.
10. Turn the heat down, part-cover the pan, and simmer for 40 minutes, stirring every 10 minutes to stop it catching.
11. Check that the peas have collapsed into a thick, spoonable stew, adding a splash of hot water if it tightens too far.
12. Stir in the salt and simmer uncovered for a final 5 minutes.
13. Serve warm on injera or with rice, with the chilli left in for anyone who wants it.