Chickpea and Root Vegetable Soup | RICARDO

Ingredients

• 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
• pepper