| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg01 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil; up to 4T |
| 2 |
c |
Chopped onion |
| 2 |
|
Cloves chopped garlic |
| 2 |
c |
Sweet potatoes; chopped & peeled |
|
|
(Or winter squash) |
| 1/2 |
c |
Chopped celery |
| 1 |
c |
Chopped fresh tomatoes |
| 3/4 |
c |
Chopped sweet peppers |
| 1 1/2 |
c |
Cooked chickpeas |
| 3 |
c |
Stock or water |
| 2 |
ts |
Paprika |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Basil |
| 1 |
ts |
Salt |
| 1 |
ds |
Cinnamon |
| 1 |
ds |
Cayenne |
| 1 |
|
Bay leaf |
| 1 |
tb |
Tamari soy sauce |
INSTRUCTIONS
In a soup kettle or large saucepan, saute onions, garlic, celery and sweet
potatoes in olive oil for about five minutes. Add seasonings, except
tamari, and the stock or water. Simmer, covered, fifteen minutes. Add
remaining vegetables and chickpeas. Simmer another 10 minutes or so - until
all the vegetables are as tender as you like them.
NOTES : The vegetables used in this soup are flexible. Any orange
vegetable can be combined with green...for example, peas or green beans
could replace the peppers. Carrots can be used instead of, or in addition
to the squash or sweet potatoes, etc.
Recipe by: Mollie Katzen, "Moosewood Cookbook"
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