My mother introduced me to this recipe a couple of weeks ago. She told me how everyone she has made it for has LOVED IT (even those picky “meat-eater”).
I have been wanting to use TURMERIC in a recipe- so I was excited to try it.
MY FAMILY LOVED IT! MY KIDS ASKED FOR SECONDS!
It also works as a great leftover…give it a try! Make sure you use SWEET POTATOES and not YAMS.
1-2 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
2-3 cloves garlic, crushed
2 cups diced peeled sweet potatoes
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
3 cups chicken stock (or Veggie Stock)
1 tablespoon tamari (Braggs Aminos or Soy Sauce also work)
1 cup chopped fresh tomato
1 1/2 cups cooked garbanzo beans
3/4 cup chopped green bell pepper
1.Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
2.Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.
Source: WFM 1-10