Gypsy Soup

This is by far our favourite soup this winter. So good, in fact, that my chickpea-hating 12yo has proclaimed it the second-best soup ever (mushroom being number one).

My lazy version of the Moosewood Cookbook's Ever-So-Delicious Gypsy Soup

3 tablespoons (or so) olive oil
1 cup chopped onion
2 tsp chopped garlic in oil
2 cups sweet potatoes- peeled and chopped
1 cup fozen peas
1 can chickpeas- drained and rinsed
3 cups vegetable broth
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
dash cinnamon
1 bay leaf
1 tablespoon tamari soy sauce
1/2 can tomato paste

In a large saucepan, saute onions, garlic, and sweet potatoes in olive oil for about five minutes.

Add seasonings (except soy sauce) and the broth.

Simmer, covered, fifteen minutes.

Add remaining vegetables, chickpeas, tamari and tomato paste.

Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.

NOTES : The vegetables used in this soup are flexible:
Any orange vegetable can be combined with green...for example, green peppers or green beans could replace the peas. Carrots or squash can be used instead of, or in addition to the sweet potatoes, etc.