Hearty Vegetable and Chickpea Soup

Name: Hearty Vegetable and Chickpea Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: ½ rutabaga, peeled and diced; 1 carrot, peeled and cut into rounds; 1 small onion, chopped; 3 garlic cloves, thinly sliced; ¼ tsp ground cumin; ¼ tsp ground coriander; ¼ tsp ground turmeric; 1 pinch ground cinnamon; 3 tbsp (45 ml) olive oil; 2 cans (19 oz/540 ml each) chickpeas, rinsed and drained; 6 cups (1.5 litre) vegetable broth; 1 tbsp (15 ml) tomato paste; 1 tsp (5 ml) harissa; ½ cup (15 g) flat-leaf parsley leaves, finely chopped; ½ cup (15 g) mint leaves, finely chopped; ¼ cup (60 ml) plain yogurt; ¼ cup (30 g) currants

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Preparation 20 MIN

Cooking 40 MIN
Servings 4
Freezes

This vegetarian soup that eats like a meal is the perfect recipe to make the most of your canned chickpeas.

Ingredients
Preparation

Ingredients

½ rutabaga, peeled and diced
1 carrot, peeled and cut into rounds
1 small onion, chopped
3 garlic cloves, thinly sliced
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
1 pinch ground cinnamon
3 tbsp (45 ml) olive oil
2 cans (19 oz/540 ml each) chickpeas, rinsed and drained
6 cups (1.5 litre) vegetable broth
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) harissa
½ cup (15 g) flat-leaf parsley leaves, finely chopped
½ cup (15 g) mint leaves, finely chopped
¼ cup (60 ml) plain yogurt
¼ cup (30 g) currants

Preparation

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.