Kik Wat / Yekik Alicha Wat (Ethiopian Yellow Pea Stew)

  • Total time - 70 minutes
  • Preparation - 15 minutes
  • Cooking/Simmering - 55 minutes
  • Servings: 4
  • Country: Ethiopia
Ethiopian Kik Wat (yellow pea stew) with turmeric, creamy and homogeneous, served with Injera.

Kik Wat (or Ater Kik) is refreshingly mild and yellow compared to the red Wats with Berbere (like Doro Wat or Misir Wat). The word Alicha in the name means the stew is prepared only with turmeric, ginger, and green chillies, not with hot red pepper.

As with all 'Wat' stews, the base formed by long simmering of the onion foundation is the key to achieving a creamy, deep, and cohesive flavour.

Ingredients

For the Kik Wat (Alicha)

  • 1.5 cups (rinsed well, soaking optional) split yellow peas
  • 1 large piece yellow onion (very finely chopped)
  • 3 tbsp vegetable oil (or Niter Kibbeh for non-vegan version)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 1 tsp turmeric (powder)
  • 1/2 tsp cumin (powder)
  • 1/4 tsp cardamom (powder, optional)
  • 4 cups (approx. 950 ml) water or vegetable broth
  • to taste salt

For Serving

  • Injera (Ethiopian flatbreads)

Instructions

Step 1: Preparing the Base (Alicha Wot)

In a pot over medium-low heat, sauté the onion in oil for at least 10–15 minutes until it is completely soft and translucent. You can add a little water if the onion starts to burn.

Add garlic and ginger and sauté for another 2 minutes.

Step 2: Spices and Peas

Stir in turmeric, cumin, and cardamom. Sauté for 1 minute until the aroma is released. Turmeric will give the dish a deep yellow colour.

Add the rinsed yellow peas and mix with the spiced base.

Step 3: Simmering

Pour in the water or broth. Bring to a boil, then reduce the heat to minimum, cover, and simmer for 45–55 minutes.

The peas must completely dissolve and form a thick, smooth cream or puree. If the mixture is too thick, add a little hot water. If it is too thin, cook uncovered.

Salt to taste before the end of cooking.

Step 4: Serving (Beyaynetu)

Serve the Kik Wat hot. Arrange small piles of various Ethiopian dishes on a large Injera flatbread: Kik Wat, Shiro Wat, Misir Wat, and optionally Doro Wat or Tibs. This tasting platter is called Beyaynetu.