In a pot over medium heat, brown the rutabaga, carrot, onion, 2 garlic cloves and
the spices in 2 tbsp (30 ml) of the oil. Add half of the chickpeas, the broth, tomato paste
and harissa. Season with salt and pepper. Bring to a boil. Cover and simmer for 30
minutes or until the vegetables are tender.
Remove 2 cups (500 ml) of the vegetables from the soup mixture and set aside.
In a blender, purée the remaining soup until smooth. Pass through a sieve and return to
the pot. Add the remaining chickpeas. Keep warm.
In a non-stick skillet over medium heat, brown the remaining garlic in the
remaining oil. Add the herbs and cook for a few seconds until slightly wilted.
Divide the soup among four bowls. Add the reserved vegetables. Top with the
yogurt, herb mixture and currants.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.