Prep 15 mins
Cook 35 mins
I found this at epicurious who got it from gourmet. The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn’t the least bit aggressive. For a supper that’s both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too.
- 4.92 ml cumin seed
- 453.59 g swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
- 1 medium red onion, chopped
- 2 large garlic cloves, minced
- 44.37 ml extra-virgin olive oil
- 29.58 ml tomato paste
- 1892.0 ml rich and flavorful chicken stock
- 14.79-29.58 ml harissa (to taste) or 14.79-29.58 ml hot sauce (to taste)
- 14.79 ml fresh lemon juice
- 538.64 g can chickpeas, drained & rinsed
- 113.39 g fine egg noodles (about 1 1/2 cups)
- 4 lemon wedges, for accompaniment
- 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.
- 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 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
- Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
- Serve soup sprinkled with remaining cumin.
- Soup, without noodles, can be made 3 days ahead and chilled (covered once cool). Bring to a simmer and cook noodles in soup before serving.
Changed chick peas for garden peas and it was delicious