Tunisian Soup with Chard and Egg Noodles
A hearty North African-inspired soup combining Swiss chard, chickpeas, and fine egg noodles in a aromatic broth seasoned with cumin and harissa. This warming soup features a delicious blend of vegetables, legumes and pasta with a spicy kick.
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.
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.
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.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
7 min
- 4.
Serve soup sprinkled with remaining cumin.
1 min
