A delicious, healthy, and easy tomato-based stew that can be made with almost any combination of vegetables. Paprika, turmeric, basil and cinnamon give it a unique flavor, with cayenne for a little spice. Vegetables in can be varied, according to what you have on hand. Peas, green beans, broccoli florets, fresh spinach or zucchini can replace or add to the bell pepper. I often use broccoli stems or cabbage in place of the celery. Carrots, pumpkin, or squash (butternut, acorn) could replace or add to the sweet potatoes.
Sometimes I will add some cumin and coriander to spice things even more; go with what tastes good to you
1) Heat olive oil in large soup pot or Dutch oven. Add onion, garlic, celery, and sweet potato, and saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
2) Add tomatoes, bell pepper, and chickpeas. Cover and simmer for about 10 minutes more, or until all the vegetables are as tender as you like them (NOTE: be careful not to cook the broccoli florets, cabbage or green beans too long - a little crunch is good). Taste to adjust seasonings and salt. Serve hot with crusty bread.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (59%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 13.5mg||0 %|
|Potassium 155.8mg||4 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.5g|
|Protein 1g||1 %|
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Calories per serving: 71
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