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.  

Gypsy Stew

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

Directions:

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.