If you grew up in an Ethiopian household, you already know Kik Wot - the mellow, comforting chickpea stew that goes perfectly with injera. It’s one of those everyday dishes that’s simple, filling, and quietly packed with flavor.
I'm cooking this all the time it still hits just like back home. This is our go-to when we want something hearty, vegan, and full of real taste.
Ingredients
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1 cup split chickpeas (yellow split peas)
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1 large onion, finely chopped
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3 cloves garlic, minced
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1-inch ginger, grated
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1–2 tablespoons berbere (adjust to your spice level)
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2 tablespoons oil (niter kibbeh if you’ve got it, or regular oil)
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3 cups water or veggie broth
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Salt to taste
How to Make It
1. Rinse the Peas
Give your split peas a rinse and set them aside. If you’ve got time, soak them for a bit - they’ll cook faster.
2. Cook the Onions
In a pot, heat the oil and toss in your onions. Let them cook low and slow until they’re golden and soft. This part brings out all the natural sweetness and flavor.
3. Add Garlic + Ginger
Next, add in your minced garlic and grated ginger. Stir for about a minute until it smells great.
4. Mix in the Berbere
Time for the heat. Add the berbere spice and stir everything together. Let it cook for a minute so it gets slightly toasted - it deepens the flavor.
5. Add the Split Peas
Pour in your rinsed split peas and give everything a good mix. Let them soak up some of that seasoned oil.
6. Add Water or Broth
Pour in the broth (or water). Stir and bring to a boil, then lower the heat and let it simmer for about 40 minutes - until the peas are soft and the stew has thickened.
7. Season + Finish
Add salt to taste. Let it simmer uncovered a little more if you want it thicker, or mash a few of the peas to make it creamier.
How to Eat It
Kik Wot is best with injera - no forks necessary. Scoop, eat, and enjoy. Add some cooked greens or a spoon of misir for the full plate experience.