Gypsy Stew with Ham, Lentils & Chickpeas | Sumptuous Spoonfuls (2024)

Ingredients

Scale

• 1 cup chopped celery stalk (save the leaves, too!)
• 1/3 cup chopped carrots
• 1 cup chopped red onion
• 2 – 3 cloves of garlic, chopped
• 1 Tablespoon olive oil
• 1 ham bone, trimmed roughly
• 1/4 cup juices from cooking the ham (skim off the fat and scoop up some of the jellied stuff that collects at the bottom of the ham pan)
• 1 bay leaf
• 2/3 cup lentils (I used red lentils, but you could use green or brown ones too)
• 2/3 cup dried chickpeas
• 7 cups of water
• 2 cups of chicken broth
• 1 cup canned tomatoes with juices
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne (or more to taste)

For garnish: fresh parsley

1. In a stockpot, saute the onion, carrot, celery and garlic in the olive oil over medium-high heat until the onions are soft and translucent.
2. Add the rest of the ingredients (except the garnish and the leaves from the celery), bring to a boil and cook until the lentils and chickpeas are soft and the flavors have melded. This might take an hour or two or longer … I’m not sure exactly how long I cooked mine as I just got it started and let it cook while I was doing other things.
3. Add salt and fresh ground pepper to taste, and more ham if you like. Personally, I like more vegies and beans than meat, but go ahead and add meat if that is your heart’s desire.
4. If you want to reduce the fat in your soup, chill it overnight, then skim off the fat that collects on the top.
5. About 15 minutes before serving, chop the celery leaves and add to the pot.
6. Sprinkle with fresh parsley before serving.