This hearty and simple soup comes from a tradition of Romani potage, which are stews designed to be cooked easily over an open fire. The delicious combination of spices reflects the cultural heritage of the traditionally itinerant Romani people, who originally set out towards Europe from northwest India. Serve this soup on its own, over a side of whole grains, or with hearty whole-grain bread.
Tip: To make this dish on a camping trip, prepare everything but the water and tomatoes and store ingredients together in a freezer bag, keeping it in a cooler on ice until ready to cook.
2 cups cooked or canned garbanzo beans
1 onion, chopped
2 sweet potatoes, peeled and cubed
1 large green pepper, chopped
½ cup corn
½ cup peas
1 cup chopped celery
3 cloves garlic, minced
2 tsp. paprika
1 tsp. turmeric
½ tsp. cumin
½ tsp. cinnamon
½ tsp. salt
Pinch cayenne pepper, or to taste
1 (14.5) can stewed tomatoes
4 cups water
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Instructions
Blend or mash half of the garbanzos.
Add all ingredients in a large pot, stir and cook until vegetables are tender (40-45 minutes).
Nutrition Facts
4 servings per container
Serving size624 g
Amount per serving
Calories279
% Daily Value*
Total Fat 2.9g
4%
Saturated Fat 0.4g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 613.2mg
27%
Total Carbohydrate 55.2g
20%
Dietary Fiber 12.81g
46%
Total Sugars 14.3g
Includes 0g Added Sugars
0%
Protein 11.9g
Vitamin D 0mcg
0%
Calcium 141.7mg
10%
Iron 5.4mg
30%
Potassium 973.2mg
20%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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