Last week I made a wonderful Ethiopian feast. In addition to the flat bread and doro wot (chicken stew) and misir wot (red lentil stew) that I made spiced with my homemade spicy berbere spice mix, I also made this delicious vegetable stew, not spicy at all, which everyone in my family loved- from the oldest to the youngest. I highly recommend it, especially if you’re new to Ethiopian cooking and want to “ease into it”, and not serve something too exotic that your family may not like.
Alicha often has potatoes in it, but I decided to leave it out an use sweet potatoes and butternut squash instead. If you don’t have these exact veggies, feel free to mix and match it up and use whatever vegetables you do have- just keep the spices and tomato paste the same.
This recipe is vegan, paleo legal, and if you leave out the sweet potatoes, is GAPS legal as well.

Alicha Recipe- Ethiopian Vegetable Stew- Vegan, Paleo, GAPS Option

Ingredients:
2 tablespoons oil
1 medium onion
1 cloves garlic
1 tablespoon and 1 teaspoon chopped fresh ginger (or equivalent amount dried)
2 cardamom pods
4 carrots
1 zucchini
2 small sweet potatoes- 2 cups chopped
1/2 butternut squash- 4 cups chopped
1/3 cabbage, chopped
1 1/2 cup water
1 teaspoon turmeric
1/2 cup tomato paste
2-3 teaspoons salt

Instructions:
1. Chop your onion and garlic.

2. Saute the onions and garlic in the oil. Add ginger and cardamom pods to the oil and cook for a few minutes, or until fragrant.

3. Chop your carrots, zucchini, sweet potatoes, butternut squash, and cabbage. Add them to the pot, along with your water.

4. Cover, and cook, mixing occasionally, until the veggies are all soft.

5. Add the tomato paste, turmeric, and salt to taste.

Enjoy!

Best eaten together with injera, but this also tastes amazing on rice.


Have you ever eaten Ethiopian cooking before? Does this look like a recipe you’d try out?

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