Romany Potage
Gypsy campfires yield a hearty meal


1 can stewed tomatoes
1 can or 2 cups cooked garbanzo beans (chickpeas)
1 large onion, chopped
2 large sweet potatoes or yams, cut in ½" cubes
1 large green pepper, chopped
½ C fresh or frozen corn
½ C peas, frozen or fresh
1 C celery, chopped
3 cloves garlic, minced (or 2 t garlic powder)
2 t paprika
1 t tumeric
½ t cumin
½ t cinnamon
4 C water
½ t salt and a pinch of cayenne or other hot pepper

Blend or mash ½ the garbanzos. Add all ingredients in a large pot, stir and cook until done, 45 minutes to an hour. Serve over rice, pasta or as a thick soup with whole wheat sourdough bread.

4 servings, each: Calories 509, Fat 3.8 g (6% cff), Carbohydrate 112.7 g, Protein 13.8 g.

Healing Heart Hint

Canned beans and vegetables are very high in sodium. If you are cutting down on salt, try cooking your own beans. Soak overnight with a T of baking soda, rinse and slow cook until tender in 2 C water to 1 C beans. To quick-steam fresh or frozen vegetables, microwave in plastic wrap about 2 minutes per serving. Add 1/2 t or less water or soy sauce.

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