I too, did not have harissa. used greek yogurt w/thai chile paste, but halved the amount of the paste. For croutons, cubed the bread, browned cubes in a little EVOO, w/salt & pepper. So they were crispy. Sooo yummy! and Easy! 15 and 10 -year olds loved it! even w/ the "spicy" yogurt. don't delete it - like i was going to. Mixed green salad w/candied pecans, pears, gorgonzola. oh yeah.....
Chickpea, Bread, and Leek Soup with Harissa and Yogurt
LaurenFrances Posted: 03/30/10
kate2004rock Posted: 04/11/10
I tried this since it was so easy and quick to make. But the flavor was just...bland. It really was nothing special...just chicken broth with leeks in it. When I added the bread, it just made a big soggy goopy mess in the bowl. However, the yogurt + harissa was delicious and I'll definitely using the leftover of this on my sandwiches at lunc this week!
brobinson Posted: 03/27/10
I was not sure what to expect with this soup because of the yogurt...but I really loved it. I used Greek yogurt instead of regular yogurt and it added a really nice texture. I could not find harissa at my local grocery store so I used 2 teaspoons of Vietnamese Chili-Garlic Sauce and one teaspoon of paprika instead. I'm not sure what I was missing by not having the harissa...but I really loved the result. The only thing I would change is serving the bread on the side...it was too mushy for my taste. Very tasty:-)
EllenDeller Posted: 04/18/12
We liked this a lot, but I did make a few refinements like adding sun-dried tomato strips, fresh oregano, and using only 4 cups of stock. I also used a crusty, chewy ciabatta loaf--cubed in the morning and let the cubes stand uncovered through the day to dry out a bit, thus eliminating a potential sogginess problem. No harissa in the store, so I made my own from a recipe on the internet--fabulous! 1TB olive oil, 1/2 TB red wine vinegar, 1 TB minced roast red bell pepper, a garlic clove, 1/2 tsp. smoked paprika, 1/2 tsp. cumin, 1/4 tsp. ground red pepper, and 1 TB cilantro. Absolutely wonderful mixture and so easy! I served this soup with an antipasto platter of greek olives, cucumber and artichoke slices, and some crumbled feta cheese.