This stewed vegetable dish from Muzita Bistro, an Ethiopian restaurant in San Diego, has layers of fresh flavors. The owner, Abel Woldemichael, says the key to making this dish is to use fresh vegetables, especially fresh ginger for its great aroma, and to cook the dish slowly.
Serve this dish with soft injera, Ethopian flat bread, available in certain specialty stores. If you can’t find injera, serve with pita bread or tortillas.
Recipe courtesy of Muzita Bistro muzita.com
2 medium yellow onions, cut into 1-inch slices
2 tablespoon canola oil
1/2 small red cabbage, sliced thick
1/2 small green cabbage, sliced thick
5 carrots cut into sticks
4 cups trimmed green string beans
2 cups large diced tricolor bell peppers (red, green and yellow)
4 medium oven-roasted potatoes cubed
1 1/2 cups of crushed tomatoes (or fresh)
1 tablespoon finely chopped fresh ginger
4 minced garlic cloves
1/2 tablespoon Alitcha Atakilti spice blend, curry-based spice
To prepare the tomato sauce: In a saucepan, add ginger and canned crushed tomatoes and cook for 45 minutes on medium heat.
To prepare the vegetables: In a large pot, combine oil and onions and cook for 2 minutes, covered. Add cabbage and cook, covered, for 3 minutes. Add string beans to pot and cook for 3 minutes. Add carrots and cook 10 minutes. Add garlic and cook 5 more minutes. Add Alitcha spice blend, prepared tomato sauce and mix well. Add bell peppers and oven-roasted potatoes to pot, mix to combine and remove from heat. Add salt to taste, stir to mix thoroughly.
Read about RFT’s Vegan Vegetarian Editor Teresa Bergen’s experience at Muzita Bistro.