(Original source: The Moosewood Cookbook, by Mollie Katzen)
My friend Debi makes this delicious soup for her family and often brings it to parties. One of the best things about Gypsy Soup is that it is gluten-free, dairy-free and vegetarian, so it may be enjoyed by people with a variety of dietary restrictions. Most importantly, it’s full of flavor and perfect for a cold winter evening.
Preparation Time: 20-25 minutes (if you use canned chickpeas as opposed to raw)
Cooking Time: 25 minutes
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp basil
- 1 tsp salt
- dash of cinnamon
- dash of cayenne
- 1 bay leaf
- 1 tbs tamari sauce (Gluten-free individuals may leave out the tamari or use a gluten-free brand).
3-4 Tbsp. olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups peeled and chopped sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cup chopped sweet peppers
1 1/2 cups cooked chick peas
- If using raw chickpeas, begin soaking 3/4 cup at least 3 1/2 hours before making the soup, and allow 1 1/2 hours for them to cook. If you are short on time, canned chickpeas work too.
3 cups stock or water (Debi always uses stock, but boxed organic vegetable broth is fine).
In a soup kettle or large saucepan saute onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes.
Add seasonings (except tamari sauce) and the stock or water.
Simmer, covered, 15 minutes.
Add remaining vegetables and chickpeas. Simmer another 10 minutes or so-until veggies are as tender as you like them.
Add tamari sauce.