Gypsy Soup
If you want something great to start with, this soup is it. Guarantee they'll ask for the recipe.
3-4 tbs. Olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped, fresh or canned tomatoes
3/4 cup chopped sweet peppers
1 1/2cups cooked chickpeas
3 cups stock or water
2 tsp. paprika
1 tsp. tumeric
1 tsp. basil
1 tsp. salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 tbsp. tamari
Cook the chickpeas (after checking) for a few hours before you use them in the soup. In a soup kettle filled with water/stock, throw in onions, garlic, celery, sweet potatoes and seasonings. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas, simmer another 30 minutes or so - until all the vegetables are as tender as you like them.