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