Ethiopian Alecha Wats
Savor the rich, aromatic flavors of Ethiopian Alecha Wats, a comforting vegan stew that's both hearty and wholesome. This traditional Ethiopian dish combines tender chunks of potatoes, sweet carrots, and crisp green beans, all simmered in a fragrant blend of turmeric, cumin, and coriander. The stew is brought to life with the irresistible aromas of sautéed onions, garlic, and ginger, creating layers of depth and warmth in every bite. Perfectly balanced and mildly spiced, this recipe is ideal for those seeking a flavorful yet approachable introduction to Ethiopian cuisine. Serve it alongside injera, the beloved Ethiopian flatbread, or spoon it over fluffy rice for a satisfying meal. Ready in under an hour, this nutritious, plant-based dish is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 2 large yellow onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1.5 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups carrots, peeled and sliced into rounds
- 2 medium potatoes, peeled and cut into chunks
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 3 cups water or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and cook, stirring frequently, until softened and golden brown, about 8-10 minutes.
Stir in the minced garlic and ginger. Cook for another 2 minutes, stirring frequently to prevent burning.
Add the turmeric, ground cumin, and ground coriander to the pot. Cook for 1 minute, allowing the spices to bloom and release their aroma.
Add the carrots, potatoes, and green beans to the pot, stirring to coat the vegetables in the spice mixture.
Pour in the water or vegetable broth and bring the mixture to a simmer.
Add salt and black pepper. Stir well to combine.
Cover the pot and cook over medium-low heat for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
Taste and adjust seasonings if needed. Serve hot with injera bread or rice.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5554 mg | 242% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 54.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4485 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
