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.
Harissa is a spicy chili paste used in Maghreb and Middle Eastern cooking. It is sold in tubes in most grocery stores.
For your convenience, you can replace grated carrots and rutabaga with store-bought mixed julienned vegetables.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.