Ethiopian Split Pea Stew (Kik Alicha)

Ingredients

Split peas, yellow, dry	4 ½ pounds
Oil, vegetable	¼ cup
Turmeric	2 tablespoons
Cumin	2 tablespoons
Paprika	1 tablespoon
Coriander	1 tablespoon
Salt	1 tablespoon
Black pepper	2 teaspoons
Onion, diced	2 ¼ pounds
Jalapeno, fresh, diced	½ cup
Garlic, fresh, minced	¼ cup
Ginger, fresh, minced	¼ cup
Vegetable stock	5 quarts
Rice, brown, parboiled, dry	6 ½ pounds
Water	6 ½ quarts

Instructions

1. Preheat the oven to 400 °F.
2. In a fine mesh strainer, rinse the split peas under running water.
3. In a full-size, 4-inch steam table pan, add split peas, oil, turmeric, cumin, paprika, coriander, salt, and black pepper. Gently stir to combine.
4. Add onions, jalapeno, garlic, and ginger. Mix well to evenly distribute.
5. Add 4 quarts of the vegetable stock and stir.
6. Cover and cook for 60 to 75 minutes.
7. After removing the stew from the oven, add the last 1 quart of vegetable stock. Stir until combined.CCP: Heat to 165 °F for 15 secondsCCP: Hold for hot service at 135 °F or higher
8. Combine rice and water into a steam table pan. Stir to combine. Cover tightly.OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.CCP: Heat to 135 °F for at least 15 seconds.
9. Remove from the oven or steamer and let sit for 10 to 15 minutes.

To serve:

1. Place 1 cup (8-ounce spoodle) of cooked rice in the serving container.
2. Top with a #6 scoop or disher of split pea stew.

Recipe Notes

For 50 servings, total cook time = 60 to 75 minutes. Total preparation time = 90 minutes.