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Rinse the yellow split peas under cold water. To reduce cooking time and make them easier to digest, you can soak them for about an hour before cooking.
In a large pot, add the split peas and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 25-35 minutes, removing the lid for the last 10 minutes.
While the peas are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion, and sauté until they are soft and translucent, about 5-7 minutes. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant.
Stir in the turmeric and cook for another minute. This step is crucial as it releases the flavors of the spices.
Add the sautéed onion, garlic, and ginger mixture to the cooked split peas. Add salt to taste. Continue to simmer on low heat, uncovered, for another 10-15 minutes. If the stew is too thick, add a little water to reach your desired consistency.
Adjust the seasoning if necessary, and then turn off the heat.
Serve your Kik Alicha warm with Injera (Ethiopian flatbread) or rice.