Steps to Make Award-winning Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ethiopian split chickpeas stew (ye kik alicha wot). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot):

1. Prepare 250 g split chickpeas (chana) boiled till cooked
2. Make ready 1-2 fresh chilis
3. Get 3 onions, diced
4. Get 1 knob fresh ginger
5. Prepare 2 cloves garlic
6. Get 1 tsp turmeric
7. Take 1 tsp cumin
8. Take 1 tsp ground black cardamom (optional)
9. Make ready 1 tsp salt
10. Get 2 tbs vegetable oil
11. Prepare 600 ml water, boiled

Instructions 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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