Suzanne\u0092s Vegetarian Gypsy Stew
\n(Based on Moosewood\u0092s Gypsy Soup)<\/p>\n
Serves 6<\/p>\n
Ingredients<\/p>\n
3 Tablespoon Olive Oil
\n2 cups chopped onions
\n4 cloves of crushed garlic
\n1 cup chopped celery
\n3 cups peeled\/cubed sweet potatoes or winter squash<\/p>\n
2 Tablespoons tamari (or soy sauce)
\n1 Tablespoon tumeric
\n1 Tablespoon basil
\n2 teaspoons paprika
\n1 bay leaf
\nDash of cinnamon
\nDash of cayenne<\/p>\n
2 cups chopped fresh (or canned) tomoatoes
\n1 cup chopped sweet peppers
\n2 cups cooked chickpeas (garbanzo beans)
\n3 cups stock or water<\/p>\n
Process<\/p>\n
1.\tSaut\u00e9 onions, garlic, sweet potatoes\/winter squash and celery in olive oil for 5 to 10 minutes.<\/p>\n
2.\tAdd seasonings and the stock\/water. Simmer, covered, for about 15 minutes.<\/p>\n
3.\tAdd remaining vegetables. Simmer another 10-15 minutes, until all of the veggies are tender to your liking.<\/p>\n","protected":false},"excerpt":{"rendered":"
Suzanne\u0092s Vegetarian Gypsy Stew (Based on Moosewood\u0092s Gypsy Soup) Serves 6 Ingredients 3 Tablespoon Olive Oil 2 cups chopped onions 4 cloves of crushed garlic 1 cup chopped celery 3 cups peeled\/cubed sweet potatoes or winter squash 2 Tablespoons tamari (or soy sauce) 1 Tablespoon tumeric 1 Tablespoon basil 2 teaspoons paprika 1 bay leaf Dash of cinnamon Dash of<\/p>\n