misir kik alicha

Method

Rinse the split yellow peas thoroughly under cold water and set aside. Heat the oil in a large, heavy-bottomed pot over medium heat and add the chopped onions, cooking until softened and lightly caramelised, about 8 minutes. Stir in the garlic, ginger, turmeric, and whole spices, cooking for 2 minutes until fragrant. Add the rinsed peas and water, bringing to a boil, then reduce the heat to low and simmer, partially covered, for 45-50 minutes, stirring occasionally to prevent sticking and breaking down the peas into a creamy consistency. Season with salt and pepper to taste, adding more water if the stew becomes too thick. The finished dish should have a smooth, porridge-like texture with a warm golden colour and aromatic, warming spice profile. Serve hot with injera bread.