Savory Ethiopian Alicha Wot with Split Peas and Turmeric

Name: Savory Ethiopian Alicha Wot with Split Peas and Turmeric
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup split peas; 2 tablespoons oil; 1 large onion; 3 cloves garlic; 1-inch ginger; 2 teaspoons ground turmeric; 1 tablespoon berbere spice blend; Salt; 4 cups water; 1 cup carrots; 1 cup potatoes; 1 cup green beans; Fresh cilantro; Lemon wedges

A Hearty and Aromatic Stew

Enjoy the comforting flavors of Ethiopia with this delicious Alicha Wot, made with split peas and infused with the warm, earthy notes of turmeric.

1 h 45 min
4
Intermediate

Ingredients

For the Alicha Wot

1 cup split peas

soaked for at least 1 hour

2 tablespoons oil

preferably vegetable or canola

1 large onion

finely chopped

3 cloves garlic

minced

1-inch ginger

grated

2 teaspoons ground turmeric

1 tablespoon berbere spice blend

Salt

to taste

4 cups water

divided

For the Aromatics

1 cup carrots

chopped

1 cup potatoes

diced

1 cup green beans

trimmed and cut into 1-inch pieces

For Garnishing

Fresh cilantro

chopped

Lemon wedges

Preparation

Soaking and Preparing the Split Peas

Rinse Split Peas

Rinse the split peas under cold water until the water runs clear.

Ensure split peas are soaked sufficiently to prevent uneven cooking.

Soak Split Peas

Place peas in a bowl, cover with cold water, and let soak for at least 1 hour.

Drain Split Peas

Drain the soaked peas and set aside for cooking.

Preparing the Vegetables

Chop Vegetables

Chop carrots, potatoes, and green beans into uniform pieces for even cooking.

Carrots and potatoes add sweetness that balances the warmth of the spices.

Prep Garlic and Ginger

Mince garlic and grate ginger, setting both aside for use in the stew.

Cooking Process

Sauté Foundation

Heat oil in a large pot over medium heat, add onions and cook until translucent.

Adding Aromatics

Stir in garlic, ginger, and turmeric; sauté for another 2 minutes.

Building the Stew

Add soaked split peas, 3 cups of water, berbere spice, and salt. Bring to a boil, then simmer.

Plating & Serving