• Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 30m
  • Diet Type : A BloodType
  • Properties : No pork, No chicken, No sugar

Ingredients

  • 0.5 Cup Onion
  • 100 Milliliter Garlic
  • 2 Cup Carrot
  • 1 Cup Water
  • 3 Tbsp Olive Oil
  • 1 Tsp Tumeric
  • 1 Each Jalapeno
  • 1 lb Cabbage
  • 1 Tsp Cumin
  • 1 Tbsp Tomato Paste
  • 1 Tsp Salt
  • 1 lb Potato


Directions

Aleecha is a mixed vegetable stew. 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 1/2c of the water and cook 5 mins longer. Add the oil and continue to simmer. Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes. Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera.

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