Ethiopian split pea stew (Kik alicha) with spiced cabbage (Atakilt wat), cucumber salad and injera flatbread from Wholefood Heaven in a Bowl: Vegetarian and Vegan Recipes from London's Popular Food Truck (page 72) by David Bailey and Charlotte Bailey

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Notes about this recipe

  • SugarFree_Vegan on March 18, 2018

    This whole dish takes a bit of preparation but never the less is worth the effort. Even though the recipe states it's for 2 people I found that there was enough for 3 for the stew and cabbage dish. The Split Pea Stew (it's like a Dal/Dhal/Daal) is really lovely but took longer to cook than it states in the recipe even after I'd soaked the lentils. I found the Injera a bit difficult to flip - maybe I made the batter a bit too thin but on the second one I split in in half with a spatula and flipped it that way and it worked much better. The 1st one tasted great but did look a bit of a mess! I made the cucumber salad with soya yoghut as I'm vegan - if your yoghurt is a little thin you can pop it in a piece of kitchen paper over a sieve for a few minutes to drain some of the liquid which makes for a more creamy salad.

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