1 onion, chopped

2 tablespoons (30 ml) olive oil

2 cloves garlic, chopped

2 teaspoons (10 ml) harissa (see note)

6 cups (1.5 litres) chicken broth

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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