Ethiopian Split Peas and Collards

This is a similar dish to the Kenyan dengu and greens I made previously, showing how good minds think alike, or in this case, great runners eat alike. Kik alicha is a stew of yellow split peas that is usually quite mild compared to the spicy lentils that are my usual favorite. Usually they are only spiced with onion, garlic and ginger, but this time I decided to follow Lindsay Nixon’s lead and add a few more spices. Gomen is cooked collard greens with onion, garlic, and ginger. The complement each other nicely. Traditionally, Ethiopian dishes are served with injera, a slightly fermented sourdough like crepe flatbread. Diners tear off a piece and use it to scoop up the various stews. It is simple to make, though I haven’t tried yet, if you can find teff flour.  I am lucky, I can buy injera from a store. Since teff is from millet, it is gluten free.

Kik Alicha

1 C yellow split peas

3 C water

1/2 onion, chopped

2-3 cloves garlic, minced

a pinch each: turmeric, ginger, berbere, curry powder and garam masala

salt and pepper

Directions:

Bring peas and water to a boil, reduce heat and simmer for 30 min.

Saute onion and garlic in a little water until soft. Add spices and stir well to coat and cook about a minute. Add to peas, and simmer an additional 30 min. or until peas are soft.

Gomen

1 bunch collards, stemmed and chopped

1/2 onion chopped

2 cloves garlic minced

1-2 inch chunk fresh ginger, minced

pinch red pepper flakes

Directions:

Saute the onion, garlic, ginger and pepper flakes a couple of minutes. Add collard greens and 1/4 C water. Cover and cook, stirring and tossing from time to time. Add water as needed to keep ’em cooking to your desired doneness. I like my greens pretty well cooked. Unfortunately for this batch, I overdid the pepper flakes by accident.