Chickpea and Root Vegetable Soup

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 and pepper