Hearty Vegetable and Chickpea Soup

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