Chickpea and Root Vegetable Soup

Name: Chickpea and Root Vegetable Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
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

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Preparation 25 MIN

Cooking 25 MIN
Servings 6

Ingredients
Preparation

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

Preparation

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.