Vegetable Alecha

Ethiopian vegetable stew traditionally eaten with injera, but also completely delicious with couscous

• Ready In: 1 hr 20 mins
• Serves: 15-20

Ingredients

• 1  medium onion, in wedges
• 4  tablespoons  safflower oil
• 4  carrots, in 1 in. pieces
• 3  cups water
• 1 (16 ounce) can tomato sauce
• 2  teaspoons salt
• 1  teaspoon ginger, minced
• 3  potatoes, peeled & in 1 in pieces
• 1  small cabbage, in wedges
• 1⁄4 cup paprika
• 1  tablespoon cumin
• 2  teaspoons cardamom
• 2  teaspoons ground fenugreek
• 2  teaspoons ground ginger
• 2  teaspoons cayenne
• 2  teaspoons salt
• 1  teaspoon white pepper
• 1  teaspoon ground coriander
• 1  teaspoon nutmeg
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground cloves

Directions

1. Saute onions until soft, add carrots, water, tomato sauce, salt,& ginger and simmer for 10 min, covered.
2. Add potatoes& spices and cook for another 10 min.
3. Add cabbage and cook until tender.