Gypsy Soup

3-4 Tbsp. water

2 cups chopped onion

2 cloves crushed garlic

2 cups chopped, peeled sweet potatoes or winter squash (I like to do a cup of each)

1/2 cup chopped celery

1 cup chopped, fresh tomatoes (or substitute 1 can of tomatoes)

3/4 cup chopped sweet bell pepper

1 1/2 cups cooked chickpeas

3 cups stock or water

2 tsp. paprika

1 tsp. turmeric

1 tsp. basil

1 tsp. salt

Dash of cinnamon

Dash of cayenne

1 bay leaf

1 Tbs. tamari

½ cup lite coconut milk

1.       In a large saucepan sauté onions, garlic, celery, and sweet potatoes in water (Tbsp at a time)  for about five minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.

2.       Check salt. Add tamari if it could use a little more.  Stir in coconut milk and heat through.