Tunisian Soup with Chard and Egg Noodles

Ingredients

• •1 teaspoon cumin seeds
• •1 pound Swiss chard
• •1 medium red onion
• •2 large garlic cloves
• •3 tablespoons extra-virgin olive oil
• •2 tablespoons tomato paste
• •2 quarts chicken stock
• •1 tablespoons harissa
• •1 tablespoon lemon juice
• •1 can chickpeas
• •4 ounce fine egg noodles
• •1 piece coffee/spice grinder
• •1 serving lemon wedges

Cooking Instructions

1. 1.

   Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.

   5 min

2. 2.

   Cook chard stems, onion, garlic, 1/2 teaspoon each of cumin and salt, and 1/4 teaspoon pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 30 minutes.

   44 min

3. 3.

   Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.

   7 min

4. 4.

   Serve soup sprinkled with remaining cumin.

   1 min