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


  1. Heat a medium-sized saucepan on medium heat. Add oil and onions and cook until translucent. Add salt and pepper
  2. 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.
  3. Next, put in potatoes and carrots, bring to a boil, turn down to low and cover. Let cook until potatoes are tender but firm.
  4. The cabbage and peppers can go in at this point. Cook until cabbage is done to your liking.
  5. 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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