Ingrédients pour Ethiopian Alecha Wats
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons berbere (or substitute with recipe #117588)
- 2 large carrots, chopped
- Green Bell Peppers
- 2 cups water
- Passata
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground ginger
- 2 medium potatoes, peeled and cubed
- 1 cup chopped tomatoes
- 1/2 medium head of cabbage, shredded
- Salt And Pepper
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Comment préparer Ethiopian Alecha Wats
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Stir in 2 tablespoons of berbere (or substitute with recipe #117588), and cook for 1 minute until fragrant.
- Add 2 large carrots, chopped; 1 green bell pepper, chopped; 2 cups of water; 1/2 cup of tomato sauce; 1 teaspoon of salt; and 1/2 teaspoon of ground ginger.
- Bring to a simmer, reduce heat, and cook for 10 minutes.
- Add 2 medium potatoes, peeled and cubed, and 1 cup of chopped tomatoes.
- Cover and simmer for another 10 minutes.
- Stir in 1/2 medium head of cabbage, shredded.
- Season to taste with additional salt and pepper. Continue to cook, covered, until the vegetables are tender, about 15-20 minutes more.
- Serve hot in bowls. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
313g
Fat
11g
Carbs
53g
