Steps to Prepare Any-night-of-the-week Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ethiopian split chickpeas stew (ye kik alicha wot). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Ethiopian Split Chickpeas Stew (Ye Kik Alicha Wot) is something which I’ve loved my whole life.

To begin with this recipe, we have to first 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 can achieve it.

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

1. Prepare split chickpeas (chana) boiled till cooked
2. Prepare fresh chilis
3. Take onions, diced
4. Take fresh ginger
5. Prepare garlic
6. Take turmeric
7. Prepare cumin
8. Make ready ground black cardamom (optional)
9. Prepare salt
10. Make ready vegetable oil
11. Make ready 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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