Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)
Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, ethiopian split chickpeas stew (ye kik alicha wot). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have ethiopian split chickpeas stew (ye kik alicha wot) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot):
  1. Take 250 g split chickpeas (chana) boiled till cooked
  2. Take 1-2 fresh chilis
  3. Take 3 onions, diced
  4. Prepare 1 knob fresh ginger
  5. Make ready 2 cloves garlic
  6. Get 1 tsp turmeric
  7. Make ready 1 tsp cumin
  8. Make ready 1 tsp ground black cardamom (optional)
  9. Take 1 tsp salt
  10. Get 2 tbs vegetable oil
  11. Take 600 ml water, boiled
Steps to make Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot):
  1. Place the oil in a deep lidded pot with the onions and cover. Place on medium heat and cook till the onions are translucent but not brown.
  2. Add the turmeric, cumin and black cardamom powder with a splash of water so the spice mixture does not burn. Mix well.
  3. Add the chilis and cooked split chickpeas and stir to combine. Cook for a few minutes to let the spices absorb.
  4. Add the water, garlic and ginger and cover the pot. Leave to cook for 15mins.
  5. After 15mins uncover the pot and mash the chickpeas to thicken the sauce.
  6. Cook uncovered for another 10-15minutes, depending on how thick you want the sauce, stirring regularly. Add salt to taste.
  7. Serve with chopped tomato salad, on injera flatbread, or with rice.

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