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We just loved this soup. It makes just the right quantity for a couple of meals for two. I made it with vegetable stock and I didn't add any broad beans or harissa, since the copy I printed off was from the Good Food Channel website and they didn't list those ingredients. I will have to try it with harissa next time. I served it with garlic-chili pita crisps.

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Irmgard February 23, 2010

Loved how quick I was able to whip up a healthy homemade soup with chicken broth. I've never used harissa so didn't use. For the broad beans, I used a can of lupini beans.

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karen in tbay November 10, 2006

This was a very nice soup as well as being quick and easy. The only reason that I didn't give it 5 stars was my fault - I'd never used harissa before so I had no idea how hot it was. Mine was very hot! I had to add some plain yoghurt to help me be able to finish it, and that was a good combination. I'll make it again, but either without the harissa or with much less, or maybe with a bit of Tabasco instead. One other note: I wondered whether the 2 tablespoons of cumin was correct. I used 3 teaspoons because I wasn't sure. I later was able to check the original source and it used 2 teaspoons not 2 tablespoons.

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Jo C March 07, 2005
Moroccan-Style Chickpea Soup