Gypsy Soup

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• 3-4 tbsps. olive oil

• 2 cups chopped onion

• 2 cloves crushed garlic

• 2 cups winter squash

• 1/2 cup chopped celery

• 1 cup chopped, fresh or canned tomatoes

• 3/4 cup chopped sweet peppers

• 1 cup sweet potatoes and or winter squash

• 1 1/2 cups cooked chickpeas

• 3 cups stock or water

• 2 tsps. paprika

• 1 tsp. tumeric

• 1 tsp. basil

• 1 tsp. salt

• dash of cinnamon

• dash of cayenne

• 1 bay leaf

• 1 tbsp. tamari

Cook the chickpeas (after checking) for a few hours before you use

them into the soup. In a soup kettle filled water, throw in onions,

garlic, celery and sweet potatoes, and seasonings. Simmer, covered,

15 minutes. Add remaining vegetables and chickpeas, simmer another

30 minutes or so - until all the vegetables are as tender as you

like them.