This healthy Chickpea Vegetable Soup recipe is so simple to make! A comforting, hearty and healthy vegetable soup packed with chickpeas and loads of veggies. Just add everything to a soup pot and simmer!

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.