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Ingredients
* 1/2 Cup Onion — sliced
* 100 Milliliters Garlic — sliced thin
* 2 Cups Carrots — sliced thin
* 1 Cup Water
* 3 Tablespoons Olive Oil
* 1 Teaspoon Tumeric — ground
* 1 Each Jalapeno — 1-3 chlles
* 1 Pound Cabbage — coarsely sliced
* 1 Teaspoon Cumin — see note
* 1 Tablespoon Tomato paste
* 1 Teaspoon Salt — to taste
* 1 Pound Potatoes — cut like french
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.
Serves 6
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