Soul Comfort Food - Gypsy Stew and Homemade Bread
Sometime there is too much with the world and one needs some comfort. After a trying week with a stolen debit card, unexpected car repairs and frustrations, this soul needed some comfort.
Turning on some iTunes and listening to my collection of 106.1 Music CD's, mixing flour, yeast, water, & oil to make some bread along with a big pot of Gypsy Stew, I found some serious soul comfort.
I hope you enjoy this variation of Molly Katzen's Gypsy Stew from the Moosewood Cookbook. It's a long time favorite of mine and gets better with every bowl.
2 Tbsp olive oil
2 C chopped onions (approx 2 lg onions)
2 garlic cloves, minced
1/2 C chopped celery (1 large stalk)
2 C sweet potatoes, peeled & chopped
3 C vegetable broth
1 bay leaf
2 tsp paprika
1 tsp turmeric
1 tsp dried basil
1 dash cinnamon
1 dash of montreal steak seasoning (this is vegetarian)
cayenne pepper, to taste
1 C chopped tomato (fresh or canned)
3/4 C chopped red pepper (1 large)
1 1/2 C chickpeas (canned or cooked)
1 Tbsp tamari OR soy sauce OR Bragg's
Heat olive oil in large pot, and saute onion, garlic, celery and sweet potato for about 5 minutes.
Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
Stir in tamari or soy sauce.