gypsy soup


  • 3-4 Tbsp olive oil
  • 2 cups chopped onion
  • 2 cloves crushed garlic
  • 2 cups chopped, peeled sweet potatoes or winter squash
  • 1/2 cup chopped celery
  • 15 oz can tomatoes, diced
  • 3/4 cup chopped sweet bell pepper
  • 1 1/2 cups cooked chickpeas
  • 2 cups stock or water
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp basil
  • 1 tsp salt
  • Dash of cinnamon
  • Dash of cayenne
  • 1 bay leaf
  • 1 Tbsp tamari


  1. In a large saucepan saute onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings (except tamari), the stock or water, and the tomatoes. Simmer, covered, fifteen minutes. Add the peppers and chickpeas. Simmer another 10 minutes or so, until all the vegetables are as tender as you like them. Add the tamari.
  2. Serve with cornbread or crusty bread and sour cream if desired.

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