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Gypsy Stew Recipe

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This recipe for Gypsy Stew, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nikki Johnson
Added: Friday, January 4, 2008


4 tbsp olive oil
2 c chopped onion
1/2 c chopped celery
2 cloves garlic, crushed
2 c diced, peeled sweet potatoes
2 tsp paprika
1 tsp ground turmeric
1 tsp dried basil
1 tsp salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
3 c chicken stock
1 tablespoon tamari
1 cup chopped fresh tomato
1.5 c cooked garbanzo beans
3/4 c chopped green bell pepper

1. Heat olive oil in stock pot over mdm-hi heat. Saute onion,
garlic, celery and sweet potatoes for about 5 min, 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 min.
2. Add tomatoes, garbanzo beans and green pepper. Simmer
for another 10 minutes or until vegetables are tender. Adjust
salt and pepper to taste.

Personal Notes:
Personal Notes:
This is also great with chicken added in. Could use black beans
in place of garbanzo beans. Soy sauce is a good substitute for




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