Peel and dice the potatoes, finely chop the garlic and onion. Peel and slice the carrots. Drain the beans and chickpeas, rinse with water and drain. Cut the feta cheese into small pieces.
Heat the oil in a large saucepan. Sauté the potatoes, onion and garlic. Pour in the soup,  stir in the spices and tomatoes. Season with salt and pepper. Simmer for 10 minutes, then
add the carrots, beans and chickpeas and simmer for another 10- 20 minutes. Season to taste with salt and pepper. Serve garnished with feta cheese