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Ingredientes
- 1/2 c. onion, sliced
- 10 clv garlic, sliced thin
- 2 c. carrots, sliced thin
- 1 c. water
- 3 Tbsp. corn oil
- 1 tsp turmeric, grnd
- 1 x fresh warm green peppers, halved, to 3 peppers
- 1 lb cabbage, coarsely sliced
- 1 tsp queman, see note
- 1 Tbsp. tomato paste
- 1 tsp salt, to taste
- 1 lb potatoes, cut like French
Direcciones
- Aleecha is a mixed vegetable stew. Quemam contains an ingredient not found in the US. I'd substitute dry berbere spice mix. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add in 1/2 c. of the water and cook 5 mins longer. Add in the oil and continue to simmer.
- Add in the turmeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add in the quemam, tomato paste, salt and the potatoes.
- Cover the pan and cook for 5 mins. Add in the remaining water and simmer for 5 min more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera.
- David Pileggi
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 63 | 42% |
| Total Fat 7.11g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 559mg | 16% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.32g | 4% |
| Protein 2.93g | 5% |
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