Yellow Split Peas with Turmeric Sauce (Yekik Alicha)

Courtesy Chef Banche Kinde (Rendezvous Restaurant, Toronto) with Chef Michael Kidus (Dukem Restaurant, Toronto).

Yellow Split Peas with Turmeric Sauce (Yekik Alicha)
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serve this Ethiopian dish with injera, a unique, traditional sourdough flatbread with a spongy texture from Ethiopia and Eritrea. French bread can be used in place of injera. Serve with Yellow Split Peas with Turmeric Sauce (Yekik Alicha); see recipe.
Servings
4
Servings
4
Yellow Split Peas with Turmeric Sauce (Yekik Alicha)
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serve this Ethiopian dish with injera, a unique, traditional sourdough flatbread with a spongy texture from Ethiopia and Eritrea. French bread can be used in place of injera. Serve with Yellow Split Peas with Turmeric Sauce (Yekik Alicha); see recipe.
Servings
4
Servings
4
Ingredients
  • 125 ml canola oil
  • 1.5 yellow onion halved, thinly sliced
  • 3 carrots large, thinly sliced
  • 2 white potatoes peeled, cut in 1-inch cubes
  • 15 ml fresh garlic minced
  • 5 ml fresh ginger minced
  • 1 ml turmeric
  • 1 ml fine sea salt
  • 1 ml black pepper
  • 250 ml water
  • 2-2.3 L green cabbage chopped
  • 1 jalapeño chopped, with seeds
Servings:
Units:
Instructions
  1. In a 10-inch saucepan, heat oil to medium. Add onion. Cook, stirring, for 4 minutes. Add carrots. Cook, stirring, for 4 minutes. Add potatoes. Cover. Cook for 5 minutes. Add garlic, ginger, turmeric, salt and pepper. Cook, stirring, for 1 minute. Add water and cook, stirring, for 3 minutes. Add cabbage and jalapeño. Cook, stirring, for 1 minute. Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. Serve with Yellow Split Peas with Turmeric Sauce (Yekik Alicha); see recipe.
Recipe Notes

For more recipes with garlic go to www.torontogarlicfestival.ca

Share this Recipe