Podcast
Travel 
Vegan Recipes 
Ethiopian Alecha Wats
A vibrant and comforting Ethiopian vegetable stew, Alecha Wats is a mild yet flavorful dish traditionally enjoyed as part of a communal feast. This vegan version highlights the earthiness of root vegetables and cabbage, simmered in a spiced tomato-based broth.
Simple Tasty Recipes
Ingredients for 4 Servings
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200 g
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4 tablespoons
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3 teaspoons
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4
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4
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700 ml
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180 ml
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2 teaspoons
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1/2 teaspoon
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4
-
2
-
8
-
to taste
Time
Goes Great with
Method
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the chopped onions and sauté until translucent and softened.
- Stir in the berbere spice blend and fry for about 1 minute until fragrant to release the oils in the spices.
- Add the carrots, green bell peppers, water, passata, salt, and ground ginger. Bring the mixture to a gentle simmer.
- Reduce heat and cook for 10 minutes, then add the sliced potatoes and tomato wedges.
- Cover the pot and continue to simmer for another 10 minutes.
- Finally, add the cabbage wedges and cook for an additional 25 minutes or until all the vegetables are tender and the sauce has thickened nicely.
- Taste and adjust seasoning with extra salt and pepper if needed before serving warm.
Notes:
- Serving Suggestion: Serve this stew with fresh injera (Ethiopian sourdough flatbread) to scoop up the vegetables and flavorful sauce.
- Spice Level: Berbere varies in heat; start with 2 teaspoons if you are sensitive to spice and add more to taste.
- Vegetable Tips: To ensure even cooking, try to keep the potato and carrot chunks roughly the same size. If the sauce gets too thick, add a splash of water to reach your desired consistency.
Goes Great with
15 mins
