Spanish chickpea soupSubmitted by: PHRASER
IntroductionMy modification of 'Gypsy Soup' from the Moosewood cookbook. My modification of 'Gypsy Soup' from the Moosewood cookbook.
2 TB olive oil
2 large onions, diced
2 cloves garlic, crushed
4 cups cubed sweet potatoes
1 medium stalk celecry, chopped
400g tin of diced tomatoes in juice
3/4 cup frozen peas
2/3 of a large green capsicum, diced
2.5 cups cooked chickpeas (=1.25 cups dried chickpeas, or use drained and rinsed canned chickpeas)
4 cups vegetable stock
1 TB soy sauce
1 bay leaf
2 tsp paprika
1 tsp turmeric
1 tsp dried basil
1/4 tsp cinnamon
cayenne pepper to taste
2. Add all herbs and seasonings (except the soy sauce), and the stock. Bring to a boil, reduce to simmer. Cook covered 15 minutes.
3. Add remaining vegetables, chickpeas and the soy sauce. Simmer another 10 minutes, or until vegetables are tender.
Serve with salad and multigrain bread rolls, or grilled polenta wedges.
Serving Size: Four servings
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.