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Campfire Stew
Guiding Stars
Servings:
4 (634 g) as an appetizerPrep Time:
15 minutesCook Time:
60 minutes
Ingredients
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
1/2 cup corn
1/2 cup peas
1 cup chopped celery
3 cloves garlic, minced
2 tsp. paprika
1 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. salt
Pinch cayenne pepper, or to taste
1 (14.5) can stewed tomatoes
4 cups water
Directions
1. Blend or mash half of the garbanzos.
2. Add all ingredients in a large pot, stir and cook until vegetables are tender (40-45 minutes).
Nutrition
| Nutritional Facts | |
| Servings | 4 (634 g) |
| Base Nutrients | |
| Calories | 284 kcal (14%) |
| Calories from Fat | 27 kcal (0%) |
| Total Fat | 3 g (5%) |
| Saturated Fat | 0 g (2%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 637 mg (27%) |
| Total Carbohydrates | 56 g (19%) |
| Dietary Fiber | 13 g (52%) |
| Protein | 12 g (20%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 44 mg (49%) |
| Minerals | |
| Calcium | 147 mg (11%) |
| Iron | 6 mg (31%) |
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