This soup didn’t last long at our house. Rowan opted not to try it. She doesn’t believe in eating gypsies.

Gypsy Soup
Source: “Moosewood Cookbook,” by Mollie Katzen
Serves: 6 to 8

3-4 tablespoons olive oil
2 cups chopped onion
2 cloves crushed garlic (remember the Rue-l: always double the garlic)
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery (I skipped this. Celery is just crunchy water, imo)
1 cup chopped fresh tomatoes
3/4 cup chopped sweet peppers
1-1/2 cups cooked chickpeas
3 cups stock or water
Dash of cinnamon, dash of cayenne (Dagny and Jon have requested we skip the cinnamon next time.)
1 bay leaf (I skipped this)
1 tablespoon tamari (we didn’t have any)
2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt

In a soup kettle sauté onions, garlic, celery, and sweet potatoes in olive oil for about 5 minutes.

Add seasonings, except the tamari, and the stock or water. Simmer, covered for 15 minutes.

Add remaining vegetables and cooked chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.

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