June 10, 2017
Comfort Food, Soups/Stews, Vegetables,
Cabbage, Peppers, Potatoes , African, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"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.)"
In a 4-quart saucepan, saute the onion in the oil until soft but not brown.
Add the carrot, bell pepper, water, tomato sauce, salt, and ginger.
Cover and cook for 10 minutes.
Add the potatoes and tomatoes and cook for another 10 minutes.
Add the cabbage, salt, and pepper and cook until the vegetables are tender.
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This is a truly beautiful soup. The flavors so complementary and you don't miss the fact that you are not eating meat.