Savory Ethiopian Alicha Wot with Split Peas and Turmeric
Enjoy the comforting flavors of Ethiopia with this delicious Alicha Wot, made with split peas and infused with the warm, earthy notes of turmeric.
Preparation
Get these tasks done before you start cooking.
Soaking and Preparing the Split Peas
- 1
Rinse Split Peas
Rinse the split peas under cold water until the water runs clear.
Tip: Ensure split peas are soaked sufficiently to prevent uneven cooking.
- 2
Soak Split Peas
Place peas in a bowl, cover with cold water, and let soak for at least 1 hour.
- 3
Drain Split Peas
Drain the soaked peas and set aside for cooking.
Preparing the Vegetables
- 1
Chop Vegetables
Chop carrots, potatoes, and green beans into uniform pieces for even cooking.
Tip: Carrots and potatoes add sweetness that balances the warmth of the spices.
- 2
Prep Garlic and Ginger
Mince garlic and grate ginger, setting both aside for use in the stew.
How to Make Savory Ethiopian Alicha Wot with Split Peas and Turmeric
Total time: 2 h 20 min · Yields 4 servings
- 1
Sauté Foundation
Heat oil in a large pot over medium heat, add onions and cook until translucent.
- 2
Adding Aromatics
Stir in garlic, ginger, and turmeric; sauté for another 2 minutes.
- 3
Building the Stew
Add soaked split peas, 3 cups of water, berbere spice, and salt. Bring to a boil, then simmer.
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