This is a vegetarian classic. It's very flavorful. We make it
quite often. Serves 4.
3-4 tablespoons olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cup chopped green peppers
1 1/2 cups cooked chickpeas (canned is OK)
3 cups stock or water
2 tsp paprika
1 tsp tumeric
1 tsp basil
1 tsp salt
dash of cinnamon
dasy of cayenne
1 bay leaf
1 tbs tamari or soy sauce
In a soup kettle or large saucepan, saute onions, garlic,
celery, and sweet potatoes in olive oil for about five minutes.
Add seasonings, except tarmari or soy sauce, 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. Add tamari and serve.
Recipe from Moosewood Cookbook, by Mollie Katzen,
Ten Speed Press, 1977.