Gypsy Soup
2 Tbs    olive oil  
2   large onion, chopped  
1/2 cup    celery (1 large stalk), chopped  
2   large garlic cloves, crushed  
2 cups    sweet potato, winter squash, or carrots, peeled and chopped  
2   cans chicken broth  
1   bay leaf  
2 tsp    paprika  
1 tsp    turmeric  
1 tsp    dried basil  
1/4 tsp    salt (to taste)  
1/8 tsp    cayenne  
1 dash    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.
Servings: 4
Ready in: 45 minutes
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