Sweet Potato Chickpea Soup from Moosewood Restaurant
Full of chick peas, sweet potatoes, red pepper and a little turmeric for colour, this soup has a gorgeous golden hue that is very cheery on a late fall day.
This is the third soup recipe that I have shared from the always-dependable Moosewood Cookbook and it likely won’t be the last. The cookbook has been the source of my family’s best soup recipes since my mom first discovered it decades ago.
The recipe makes me think of a song off the radio that we used to sing when I was very little. We’d sing it to my sister Mary Jo, amazed that her name was in the lyrics. I can still remember how it goes which is a mixed blessing since a little Tony Orlando and Dawn goes a long way… “Say, has anybody seen my Sweet Gypsy Rose. Here’s a picture when she was my Sweet Mary Jo. Now she’s got rings on her fingers and bells on her toes. Say, has anybody seen my Sweet Gypsy Rose.”
- Soak and boil your own chick peas rather than using canned. Cans are lined with plastic that contains BPA, a hormone-disrupting chemical that can leach into your food.
- Conventionally grown bell peppers can have a high pesticide residue so look for organic when possible. If you can't find organic be sure to scrub your peppers well with eco-friendly dish detergent to remove at least some of the surface pesticides.
Sweet Potato Chickpea Soup from Moosewood Restaurant (Gypsy Soup)
- 2 Tbsp olive oil
- 2 cups diced onion
- Pinch of red pepper flakes
- 3 cloves garlic, minced
- 1 stalk of celery, diced
- 2 cups peeled, diced sweet potatoes
- 1 tsp salt
- 2 tsp paprika
- ¼ tsp smoked paprika (optional)
- 1 tsp turmeric
- 1 tsp oregano or basil
- Pinch of cinnamon
- 1 bay leaf
- 3 cups water
- 1 cup crushed tomatoes
- 1 bell pepper, diced
- 1 ½ cups cooked chick peas
- In a large, heavy pot, warm the oil over medium heat until it shimmers.
- Add the onion, chilies, garlic, celery and sweet potatoes. Saute for 5 minutes.
- Add the salt and saute another 5 minutes, stirring often.
- Add the spices, oregano or basil and water. Stir and simmer for 15 minutes, covered.
- Add crushed tomatoes, bell pepper and chick peas. Cover and simmer until the vegetables are tender.
- Taste and adjust the seasoning.