Hearty Vegetable and Chickpea Soup
This vegetarian soup that eats like a meal is the perfect recipe to make the most of your canned chickpeas.
Instructions
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1
In a pot over medium heat, brown the rutabaga, carrot, onion, 2 garlic cloves and
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2
the spices in 2 tbsp (30 ml) of the oil. Add half of the chickpeas, the broth, tomato paste
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3
and harissa. Season with salt and pepper. Bring to a boil. Cover and simmer for 30
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4
minutes or until the vegetables are tender.
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5
Remove 2 cups (500 ml) of the vegetables from the soup mixture and set aside.
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6
In a blender, purée the remaining soup until smooth. Pass through a sieve and return to
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7
the pot. Add the remaining chickpeas. Keep warm.
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8
In a non-stick skillet over medium heat, brown the remaining garlic in the
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9
remaining oil. Add the herbs and cook for a few seconds until slightly wilted.
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10
Divide the soup among four bowls. Add the reserved vegetables. Top with the
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11
yogurt, herb mixture and currants.
This vegetarian soup that eats like a meal is the perfect recipe to make the most of your canned chickpeas.
