ETHIOPIAN VEGETABLE ALECHA
Ethiopian Vegetable Alecha is a vegetable stew often eaten on lent days.
It is milder than other Ethiopian dishes and definitely worth a try. To increase the flavor in the recipe use chicken stock instead of water.
To Make this recipe, you will need the following:
2 Tbsp Olive Oil
1 Cup Yellow Onion
1/2 Tsp Ground Ginger
1 Cup Crushed Tomatoes
3/4 Cup Water or Stock
2 Cups Potatoes (Large cubes)
1 Cup Carrots (Large cubes)
1 Cup Green Peppers (Large Cubes)
2 Cups Cabbage (Chopped Roughly)
Salt and Pepper to Taste
- Heat a medium-sized saucepan on medium heat. Add oil and onions and cook until translucent. Add salt and pepper
- Add ginger and cook for 30 seconds or until it starts to stick to pan. Add crushed tomatoes cook for 1 minute and then add water or stock. Cook for another 3 minutes.
- Next, put in potatoes and carrots, bring to a boil, turn down to low and cover. Let cook until potatoes are tender but firm.
- The cabbage and peppers can go in at this point. Cook until cabbage is done to your liking.
- Remove from heat and set aside until ready to serve.
This side dish is a perfect with Injera or over a bed of steamed basmati/jasmine rice.
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