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