from the Moosewood Cookbook by Mollie Katzen

3-4 Tbs. Olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes (yams) or winter squash
½ cup chopped celery
1 cup chopped, fresh tomatoes
¾ cup chopped sweet peppers
1 ½ cups cooked chickpeas
3 cups stock or water
2 tsp paprika
1 tsp turmeric
1 tsp basil
1 tsp salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 Tbs tamari

Begin soaking chickpeas at least 3 ½ hours before soup time.  (Allow 1 ½ hours for them to cook).  In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.  Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes.  Add remaining vegetables and chickpeas.  Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.

This recipe was included in the Oct. 3rd basket. Some of our members did not get it, because we ran out of paper copies. I will post the other recipes from that basket in separate emails. Enjoy!:

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