- 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.