Alicha is one of the rare Ethiopian dishes that contains no Berbere. It’s a delicately flavored stew, usually made with turmeric and ginger. This vegetarian version, made with sunflower seeds, is rich and flavorful.
- 1 cup sunflower seeds
- 2 cups red onion, minced
- ½ cup olive oil
- 2 cups tomatoes, minced or grated
- 4 cloves garlic, chopped
- ½ Tbsp turmeric, ground
- 2 cups Lima beans or white beans, cooked
- Salt to taste
- 1-2 Jalapeño peppers
Toast sunflower seeds in a dry pan on medium heat (3-4 minutes). Let cool for several minutes, then grind roughly in a food processor. Add 2½ cups water and pulse for one minute to make the milk. Filter and reserve the liquid.
Heat a pot on medium then add onions. Grill, stirring constantly, for 1 minute. Cover and continue cooking onions for 5 minutes to dry and toast them a little.
Add oil and stir well. Cover and simmer for 5 minutes. If needed, reduce heat so the onion doesn’t burn.
Incorporate tomatoes, garlic, and turmeric. Stir well and cook for 5 minutes more.
Add beans and sunflower milk. Salt to taste and continue cooking for another 10-15 minutes. Julienne jalapeños and add to the Alicha.