Gypsy Soup

Adapted from the Moosewood Cookbook by Mollie Katzen

Olive oil for sauteing

1 large onion, chopped

2 cloves garlic, passed through a press

3 smallish sweet potatoes, peeled and chopped

3 stalks celery, chopped

2 medium fresh tomatoes, chopped

1 green bell pepper, chopped, membrane and seeds removed

1 1/2 cups cooked chickpeas

4 cups water

Seasonings:

2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon dried basil

1 teaspoon salt

Pinch of cinnamon

Pinch of cayenne

2 bay leaves

1 Tablespoon tamari

In a large heavy pot, warm the oil and saute the onions, garlic, celery and sweet potatoes for 5 minutes. Add the seasonings--except for the tamari--and the water. Cover and simmer for 15 minutes. Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you'd like. Stir in the tamari and adjust the seasonings.

* For dried chickpeas, you will need 3/4 cup, which should be soaked at least 3 1/2 hours, but preferably over night. To cook them, fill a pot with water to 1" above the soaked chickpeas and cook, mostly covered, for 1 - 1 1/2 hours.

* You can substitute any orange or green vegetable, like carrots, squash, peas or green beans. I like to use butternut squash and kale. Make sure the kale is cooked thoroughly.