Our Veggie Kitchen

My first vegetarian cookbook was the New Moosewood Cookbook by Molly Katzen. The first recipe I made from that cookbook was something she called Gypsy Soup. It was a pretty simple chickpea soup, but it always seemed to hit the spot. This recipe is inspired by that soup. It's got a nice medley of flavors and textures and, once again, it really hit the spot.



Gypsy Rice
1 tbs vegetable oil
1 medium onion, chopped
1 bell pepper, chopped fine
3 cloves garlic
2 stalks celery, diced
3 cups cabbage, shredded (about 1/4 head)
15 oz can diced tomatoes
15 oz can chickpeas, drained
3 oz tomato paste (1/2 can)
1 tsp salt
2 tsp paprika
1 tsp dried basil
1 tsp sugar
1/2 tsp turmeric
3 shakes cayenne pepper
1 1/2 cups white rice
3 cups water

In a large saute pan, heat the oil over medium high heat. Add the onion, cabbage, celery and garlic and cook until the cabbage has fully wilted and most of the liquid has been cooked off. Add the remaining ingredient and stir to combine, making sure the tomato paste is fully combined. Cover and reduce heat to low. Simmer for 25 minutes, until the rice is fully cooked.

5 Servings: 376 cal (4g fat, 75g cars, 10g protein)