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Add a photoServings: 6
Ingredients
- 1/2 c. Onion, sliced
- 10 cl Garlic, sliced thin
- 2 c. Carrots, sliced thin
- 1 c. Water
- 3 Tbsp. Corn oil
- 1 tsp Tumeric, grnd
- 1 x Fresh warm green peppers halved, to 3 peppers
- 1 lb Cabbage, coarsely sliced
- 1 tsp Queman, see note
- 1 Tbsp. Tomato paste
- 1 tsp Salt, to taste
- 1 lb Potatoes, cut like french fries Aleecha is a mixed vegetable stew.
Directions
- Quemam contains an ingredient not found in the US. I'd substitute dry berebere.
- In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add in 1/2c of the water and cook 5 mins longer.
- Add in the oil and continue to simmer.
- Add in the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add in the quemam, tomato paste, salt and the potatoes.
- Cover the pan and cook for 5 mins. Add in the remaining water and simmer for 5 min more to soften the potatoes and thicken the sauce somewhat.
- Serve at room temperature with Injeera.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 63 | 42% |
| Total Fat 7.11g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 559mg | 16% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.32g | 4% |
| Protein 2.93g | 5% |
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