Aleecha - Ethiopian vegetarian stew

This is an Ethiopian vegetarian stew made with Berbere. Full of flavour and very filling.

Ingredients

  • ½ cup onion sliced
  • 10 cloves garlic thinly sliced
  • 2 cups of carrots thinly sliced
  • 1 cup water
  • 3 tablespoons oil
  • 1 teaspoon turmeric ground
  • 1 fresh hot chilli scraped of seeds and chopped
  • 450g cabbage coarsely sliced
  • 2 teaspoons Ground's Berbere
  • 1 tablespoon tomato paste
  • 1 teaspoon salt to taste
  • 450g potatoes cut into fingers

Method

In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 minutes. Add ½ cup of the water and cook 5 minutes longer. Add the oil and continue to simmer for a few minutes. Add the turmeric, chillies, and cabbage, then cover the pan and steam to reduce the bulk for 2 minutes. Stir well and add the Berbere, tomato paste, salt and the potatoes. Cover the pan and cook for 5 minutes. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with flat breads.