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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers. Ingredients:
2 tablespoons olive oil |
2 large chopped onions (2 cups) |
2 garlic cloves, minced |
1/2 cup chopped celery (1 large stalk) |
2 cups peeled chopped sweet potatoes |
3 cups vegetable broth (or other flavor) |
1 bay leaf |
2 teaspoons paprika |
1 teaspoon turmeric |
1 teaspoon dried basil |
1 dash cinnamon |
cayenne pepper, to taste |
1 cup chopped tomato (fresh or canned) |
3/4 cup chopped green pepper (1 large) |
1 1/2 cups cooked chickpeas |
1 tablespoon soy sauce or 1 tablespoon tamari |
Directions:
1. Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
2. Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
3. Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
4. Stir in soy sauce and serve.
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