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Romani Stew

Prep time
45 mins
Entrée | Soups
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from The New Moosewood Cookbook ©2000, Ten Speed Press


A favorite served by the WSGC Deli.


1 Tolive oil
2 onions (small, diced, about 2 cups)
2 clvgarlic (minced)
1 celery stalk (diced)
1 sweet potato (peeled and diced, about 2 cups)
1 carrot (diced)
1 tsalt
1 tpaprika
1⁄2 tturmeric
1 tbasil (dried)
1⁄8 tcayenne pepper (or to taste, optional)
  dscinnamon (optional)
1 bay leaf
1 ttamari
3 cwater
1 cngarbanzo beans (15-oz, drained and rinsed or 2 cups home cooked garbanzo beans)
1 red or green pepper (small, seeded and diced)
1 cndiced tomatoes (15-oz, with juice)


Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the garlic, salt, paprika, turmeric, basil, cayenne, cinnamon, and bay leaf and cook a minute or two longer. Add the tamari and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes.

Add the garbanzo beans, red or green pepper, and tomatoes. Cover and simmer another 10 minutes or so, until everything is as soft as you like.


Serve with crusty bread and a salad on the side.