Gypsy Soup

For Christmas Ryan got me the Moosewood Cookbook, a great vegetarian handbook. I love the way the book is laid out, with illustrations by the author and all handwritten. I've tried a few of the recipes so far and on tonight's menu was "Gypsy Soup"......I have no idea why it's called that! But it sure was delicious. Of course, Ryan had to add a healthy dose of parmesan cheese to his bowl but mine was very good without. Here is the recipe:

Gypsy Soup

Yield: 4 to 5 servings

Prep Time: about 45 minutes

Note: chick peas need to be cooked in advance, canned are okay

2 medium-sized ripe tomatoes

2 Tbs. olive oil

2 cups chopped onion

3 medium cloves garlic, crushed

1 stalk celery, minced

2 cups peeled, diced sweet potatoes

1 tsp. salt

2 tsp. mild paprika

1 tsp. turmeric

1 tsp. basil

A dash of cinnamon

A dash of cayenne

1 bay leaf

3 cups water

1 medium bell pepper, diced

1 1/2 cups cooked chick peas

1) Heat a medium-sized saucepanful of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.

2) Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery, and sweet potato, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover and simmer about 15 minutes.

3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve.