1 can 19 oz (540 ml) chickpeas, rinsed and drained
1 1/2 cups (375 ml) peeled and grated carrots (see note)
1 1/2 cups (375 ml) peeled and grated rutabaga
2 Lebanese cucumbers, finely chopped
One container 200 g feta cheese, drained and crumbled
1 green onion, chopped
2 tablespoons (30 ml) chopped fresh cilantro
Salt and pepper
In a large saucepan, brown onion in oil. Add garlic and harissa and cook for 1 minute. Add broth, chickpeas, carrots and rutabaga. Bring to a boil and simmer for about 15 minutes or until vegetables are tender. Season with salt and pepper.
In a bowl, combine cucumbers, feta cheese, green onion and cilantro. Season with pepper.
Ladle soup into bowls. Garnish with cucumber and feta mixture. If desired, drizzle with olive oil.
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