Recipes  

Hearty Vegetable and Chickpea Soup

  • Preparation 20 MIN
    Cooking 40 MIN
  • Servings 4
  • Freezes
Share
This vegetarian soup that eats like a meal is the perfect recipe to make the most of your canned chickpeas.

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Divide the soup among four bowls. Add the reserved vegetables. Top with the yogurt, herb mixture and currants.

To help you with this recipe

RICARDO Hand Blender

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.


69.99 $

SHOP NOW

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.