Atakilt Wat - Ethiopian Vegetable Stew
By Gina Caputo
I don't eat nearly enough Ethiopian food but when I do, I always get Atakilt Wat, a gloriously spiced combo of cabbage, carrots and potatoes. One cold winter night when I was craving it, I concocted this riff on the Ethiopian classic - I added ground chicken thighs and used bone broth to increase the protein. You can play with how much broth you add to make it more or less stew-like.
Ingredients
- 2 tablespoons olive oil or ghee
- 1 medium onion diced
- 3 garlic cloves minced
- 3 medium or 2 large carrots peeled and cut into circles
- 1 lb tiny potatoes parboiled or 1-2 regular potatoes cubed and parboiled
- 1 small cabbage cored and sliced
- 1 teaspoon sea salt, more to taste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon freshly cracked black pepper
- ½-1 16.9 oz carton of Kettle & Fire bone broth or 1-2 cups chicken or vegetable broth (more broth = soupier)
- Protein option: 1 lb. ground chicken thigh
Instructions
- If adding the ground chicken, brown the chicken in a large stock pot over medium heat, season with a pinch of sea salt. Once browned, remove from pot with a slotted spoon into a bowl and set aside. Leave any drippings in the pot.
- Add the olive oil or ghee and heat for 30 seconds or so.
- Stir in the onions and sauté for 1 minute. Add the minced garlic and stir until fragrant.
- Add the carrot coins, parboiled potatoes, and cabbage. Sprinkle on the salt, turmeric, cumin, and black pepper. Stir to combine and sauté for 5 minutes.
- Add the broth. (more broth = soupier, how I like mine)
- Let simmer until the carrots are fork tender.
- Add in the sautéed ground chicken if using.
- Stir well to combine and adjust the salt as needed.