Because of the comments of it being "too bland", I decided to add turmeric & cumin and I doubled the garlic and used a little extra red pepper. I also used a mix of mushrooms - portobello, shitake, oyster, and crimini. We found it to be a flavorful meal that felt nourishing. My sig o' is a carnivore and even he found it to be filling -- an unusual feat. He usually says "These veggie dishes are awesome, but they're more side dish than entree...." (Working on it :)

I made this a couple weeks ago. After reading the reviews I decided to add extra tomato paste, many times the amount of garlic called for, and plenty of MSG. I thought it turned out very well. I'll be making this again, possibly with the addition of caramelized onions and/or broccoli.

I fixed this recipe for dinner tonight, and my husband and I were really disappointed. He is diabetic, and this recipe is proposed for "The Ultimate Anti-Diabetes Diet." The dish is too bland and there is little color (unless you count the spinach). We did, however, like the low fat/low calory/low sugar "non-contents" of this recipe, so will try it again. I'm going to add more garlic, some diced roasted carrots, peas and oven-roasted cherry tomatoes the next time.

This was ok, not my favorite, but the low calories and low fat made it a lot better! I actually liked it as leftovers better than the first time around. It definitely could have used either more tomato paste or chopped tomatoes b/c it was otherwise pretty brothy.

This was amazing! I cooked the spaghetti in chicken broth, water, and tomato paste. I didnt toast the noodles nor did I have saffron to add. I sauteed mushrooms, garlic, and spinach then added it to the pot after. I added the chick peas in with the spaghetti mixture to cook a few minutes. I did add some parmesan and feta cheese to this. so good!

Used the pepper flakes instead of the harissa. I agree with Jenny, its really bland.

Love this dish. I've only made it twice so far but tomorrow will be number three. I love harissa and try to find as many ways to use it as possible.

We've eaten this recipe two days in a row. We excluded the saffron and used the red pepper flakes instead of the harissa. We also did without the chickpeas (I forgot to buy them at the time) and added a medium diced tomato for more color. Also, instead of the 2 1/2 cups of water we used 2 cups and added another 1/2 cup of veggie broth. We also topped with shredded mozzarella but it really tastes delicious without the cheese as well. We also made sure to add just a little salt and pepper...not too much. With the small adjustments we made, it ended up being delicious

Dish was okay. Relatively easy to prepare but rather bland.

We made this with gluten free spaghetti and no chickpeas. We topped it with roasted veggies (cauliflower, broccoli, more mushrooms, onions) that had been roasted with olive oil, rosemary and garlic. We loved it. It was a little bland, but some of us actually like the taste of plainer foods. The one family member who can't live without spices enjoyed the texture once he poured hot sauce over it. We'll be making it again -- even the little kids like it.