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Cooking Group 2012

Gypsy Stew

Steph Noll

Ingredients

  • 3 large onions
  • 3 sweet potatoes
  • 6 stalks celery
  • 10-15 cloves garlic
  • 3, 28-oz cans canned tomatoes
  • 1 bunch swiss chard
  • 1 green pepper
  • 6 cups cooked chickpeas
  • 6 tsp paprika
  • 3 tsp tumeric
  • 3 tsp basil
  • 3 dashes cinnamon
  • 3 dashes cayenne
  • 3 tsp salt
  • 6 tbsp soy sauce

Method

  1. Sauté veggies for 5 minutes. Add spices and sauté for another 5 minutes.
  2. Add water to stock and simmer.
  3. Add chick peas and tomatoes and cook until potatoes are tender.
  4. Add chard and soy sauce with 5 minutes remaining.
  5. Serve and enjoy.

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