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Ethiopian Alecha Wats

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Ingredients

Adjust Servings:

	200 g onions, chopped
	4 tablespoons oil
	3 teaspoons berbere, spice
	4 carrots, peeled and cut into 3cm slices
	4 green bell peppers, de-seeded and quartered
	700 ml water
	180 ml passata (tomato sauce)
	2 teaspoons salt
	1/2 teaspoon ground ginger
	4 potatoes, cut into thick slices
	2 tomatoes, blanched, skinned and cut into 8 wedges each
	8 cabbage, wedges 3cm at the widest part
	salt and pepper

Nutritional information

819.5

Calories

149 g

Calories From Fat

16.6 g

Total Fat

2.2 g

Saturated Fat

0 mg

Cholesterol

1743.2 mg

Sodium

161.7 g

Carbs

52.5 g

Dietary Fiber

78.3 g

Sugars

33.8 g

Protein

2559g

Serving Size

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Ethiopian Alecha Wats

Name: Ethiopian Alecha Wats
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: : 200; : 4; : 3; : 4; : 4; : 700; : 180; : 2; : 1/2; : 4; : 2; : 8

Features:

Cuisine:

American

This is a lovely vegetarian version of an Ethiopian classic. Posted on request...

I can recommend this: Recipe#117588 if you don't have any berbere.

70 min
Serves 4
Easy

Ingredients

Directions

Ethiopian Alecha Wats, This is a lovely vegetarian version of an Ethiopian classic Posted on request I can recommend this: Recipe#117588 if you don’t have any berbere

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Steps

Done

Add the Oil and Onions to a Large Saucepan and Fry Until the Onions Have Softened, Add Berbere, Fry For a Minute Then Add the Carrots, Green Peppers, Water, Tomato Sauce, Salt and Ground Ginger. Bring to a Simmer and Cook For 10 Minutes Before Adding the Potatoes and Tomatoes. Cover and Cook For 10 Minutes Before Adding the Cabbage. Season to Taste and Cook Until the Vegetables Are Completely Tender (about 25 Minutes).

Done

Portion Out Into Bowls and Serve.