Romani Stew

Serving size:
 4 Servings

Ingredients

    • 1 T
    • olive oil
    • 2
    • onions (small, diced, about 2 cups)
    • 2 clv
    • garlic (minced)
    • 1
    • celery stalk (diced)
    • 1
    • sweet potato (peeled and diced, about 2 cups)
    • 1
    • carrot (diced)
    • 1 t
    • salt
    • 1 t
    • paprika
    • 1⁄2 t
    • turmeric
    • 1 t
    • basil (dried)
    • 1⁄8 t
    • cayenne pepper (or to taste, optional)
    •   ds
    • cinnamon (optional)
    • 1
    • bay leaf
    • 1 t
    • tamari
    • 3 c
    • water
    • 1 cn
    • garbanzo beans (15-oz, drained and rinsed or 2 cups home cooked garbanzo beans)
    • 1
    • red or green pepper (small, seeded and diced)
    • 1 cn
    • diced tomatoes (15-oz, with juice)
Prep
45 minutes
Ready in
45 minutes

Description

A favorite served by the WSGC Deli.

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

Instructions

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.

Notes

Serve with crusty bread and a salad on the side.

Course: 

Special Diets: 

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