Gypsy Soup

Gypsy Soup

Serves 6

2 Tbsp. olive oil
3 cups diced yellow onion, 1/4” dice
1 cup diced celery, 1/4” dice
1 cup diced red or green bell pepper, 1/4” dice
2 cups diced, peeled garnet yams, sweet potatoes, winter squash, or carrots, 1/4” dice
Salt
Freshly ground black pepper
2 Tbsp. minced garlic
1 Tbsp. sweet paprika
1 tsp. turmeric
1/8 tsp. ground cinnamon
1/8-1/4 tsp. cayenne
1 14.5-ounce can diced tomatoes, preferably fire-roasted, or 1 1/2 cups diced fresh tomatoes, 1/4” dice
1 15.5-ounce can chickpeas (garbanzo beans), drained and rinsed, or 1 1/2 cups cooked chickpeas
5 cups vegetable or chicken stock, or water
1/2 tsp. salt
3 bay leaves
1/2 cup chopped fresh parsley

In large pot, sauté onions, celery, peppers, and garnet yams in olive oil, lightly seasoned with salt and freshly ground black pepper, until onions soften and start to turn golden. Stir in garlic, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute.  Stir in tomatoes, chickpeas, stock or water, salt, and bay leaves. Bring to a boil, cover, turn heat down to low, and simmer for 20-30 minutes until flavors have blended. Taste and add salt, freshly ground black pepper, or cayenne, as needed. Stir in fresh parsley and serve.