Vegetable Alecha
Recipe: #26197
June 10, 2017
Categories: Cabbage, Peppers, Potatoes, African, Sunday Dinner, Gluten-Free High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alecha and Wats are substituted on these days. (The Wat differs from the Alecha in that it is made with a spice called Berberior Awaze.)"
Ingredients
Nutritional
- Serving Size: 1 (514.7 g)
- Calories 189
- Total Fat - 7.3 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 1781.5 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 9.9 g
- Sugars - 8.7 g
- Protein - 5.6 g
- Calcium - 183.4 mg
- Iron - 2.9 mg
- Vitamin C - 90.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a 4-quart saucepan, saute the onion in the oil until soft but not brown.
Step 2
Add the carrot, bell pepper, water, tomato sauce, salt, and ginger.
Step 3
Cover and cook for 10 minutes.
Step 4
Add the potatoes and tomatoes and cook for another 10 minutes.
Step 5
Add the cabbage, salt, and pepper and cook until the vegetables are tender.
Step 6
Serve hot.
Tips
No special items needed.