Gypsy Stew, A Source Of Healing

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There are days when I am so aware of the need for healing within me that it almost becomes an ache.  Gypsy Stew is my go to mind, body, and spirit healer.  As a healer on the physical plain, it is so important for me to keep a balance.  Gypsy Stew is a recipe that I found in the Moosewood Cookbook Classics recipe book.  It is a vegetarian recipe, but I will often use chicken stock instead of vegetable stock or I might add sausage or ground turkey meatballs depending upon what I am in the mood for. The recipe is one that once you have the concept down, the ingredients can vary.  The herbs and spices I very rarely change, simply because the combination is so healthful and provides such a balance of flavors.  Great for any time of year, but when your body needs nourishment, listen, and make a pot of Gypsy Stew.

Note:  Check out the category Karen’s Ingredients for information on the health and healing benefits of the herbs and spices used in this recipe.

Ingredients:

2 – 3   Tablespoons olive oil

2   large yellow onions, chopped

4   cloves garlic, finely chopped

1   celery stalk, diced

2   large sweet potatoes, diced (I leave the skin on, there are tons of nutrients in the skin)

1/3   cup crushed tomatoes

2   teaspoons paprika

1   teaspoon turmeric

1   teaspoon basil

1/4   teaspoon cinnamon

1/8   teaspoon cayenne

1   bay leaf

4   cups vegetable stock or water (I will often use chicken stock)

1   14 oz can chick peas, drained and rinsed

2   cups kale leaves, stems removed and cut into bite size pieces (Often, I will not have kale on hand so I just simply leave it out)

Sea salt and freshly ground pepper to taste

 

Preparing:

In a large soup pot heat the olive oil and saute onion, garlic and celery over medium-low heat until tender.  Add the sweet potatoes and saute for additional 3 – 4 minutes.  I salt as I go, slowing building the flavors.

Add the herbs and spices, letting them mix and toast a minute or two. Add crushed tomatoes, broth, chickpeas and kale.  Bring to a boil and then simmer on low, slowly for about 25 minutes until sweet potatoes are tender.  Add salt and freshly ground pepper to taste. Remove bay leaf before serving. Serve with a loaf of crusty bread.

Note:  This stew gets better as it ages!

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