Alicha (mild) Recipe

Prepare vegetables

Peel and cut potatoes into 1-inch cubes, peel and slice carrots into 1/2-inch rounds, coarsely chop the cabbage removing the core, and slit the mild green chilies lengthwise. Keep vegetables separate in a bowl.

Parboil potatoes and carrots (optional for faster cooking): place the potatoes and carrots in a pot of salted boiling water for 5 minutes, drain and set aside. Parboiling reduces final simmer time and helps ensure even tenderness.

Heat fat and sweat onions

Heat 3 tbs vegetable oil or niter kibbeh in a large deep skillet or medium pot over medium heat. Add the chopped onion and a pinch of salt, and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not brown heavily; Alicha is a mild, gently cooked stew.

Add garlic and ginger

Add the minced garlic and ginger to the softened onion and cook for 1–2 minutes more, stirring so they become fragrant but do not burn.

Spice the base

Stir in the turmeric, ground coriander, and ground cumin. Cook the spices with the aromatics for about 30 seconds to bloom their flavors.

Add the parboiled or raw potatoes and carrots to the pot and stir to coat them with the spiced onion mixture. Add the slit green chilies.

Pour in 2 cups of vegetable stock or water, add 1.5 tsp salt (adjust to taste), and bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and simmer for 10 minutes if vegetables were parboiled, or 20–25 minutes if raw, until potatoes and carrots are tender when pierced with a fork.

Add the chopped cabbage to the pot, stir, and continue to simmer uncovered for another 8–10 minutes until the cabbage is tender but still has some texture. Stir occasionally to prevent sticking; add a splash more water if the stew looks too dry. Taste and adjust salt.

Stir in 1 teaspoon lemon juice or white vinegar to brighten the flavors. Remove from heat.

Taste and adjust seasoning. If using, sprinkle 2 tbs chopped parsley or cilantro over the stew.

Serve the Alicha hot with injera, rice, or flatbread. Leftovers keep covered in the refrigerator for up to 3 days and flavors meld overnight.