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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 fries


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.



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