|
|
2 Tbs |
|
olive oil |
|
2 |
|
large onion, chopped |
|
1/2 cup |
|
celery (1 large stalk), chopped |
|
2 |
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large garlic cloves, crushed |
|
2 cups |
|
sweet potato, winter squash, or carrots, peeled and chopped |
|
2 |
|
cans chicken broth |
|
1 |
|
bay leaf |
|
2 tsp |
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paprika |
|
1 tsp |
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turmeric |
|
1 tsp |
|
dried basil |
|
1/4 tsp |
|
salt (to taste) |
|
1/8 tsp |
|
cayenne |
|
1 dash |
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cinnamon |
|
1 cup |
|
fresh tomatoes, chopped |
|
3/4 cup |
|
green pepper (1 large), chopped |
|
1 |
|
can chickpeas, rinsed and drained |
|
1 Tbs |
|
tamari or soy sauce |
|
|
|
|
1 |
In a large soup pot, heat the oil and saute the onions, garlic, celery and sweet potatoes for about 5 minutes. |
2 |
Add the broth, bay leaf, paprika, turmeric, basil, salt, cinnamon, and cayenne. Bring to a boil, reduce heat, cover pot, and simmer for 15 minutes. |
3 |
Add the tomatoes, pepper, and chickpeas, and simmer for 10 minutes longer. |
4 |
Stir in the tamari and serve. |
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Servings: 4 |
Ready in: 45 minutes |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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