Hearty Vegetable and Chickpea Soup

ricardocuisine.com

Colleen

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

Directions at ricardocuisine.com

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