Tunisian Soup With Chard and Egg Noodles

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  teaspoon cumin seed
• 1  lb swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
• 1  medium red onion, chopped
• 2  large garlic cloves, minced
• 3  tablespoons  extra-virgin olive oil
• 2  tablespoons tomato paste
• 2  quarts  rich and flavorful  chicken stock
• 1 -2  tablespoon harissa (to taste) or 1 -2  tablespoon  hot sauce (to taste)
• 1  tablespoon fresh lemon juice
• 1 (19 ounce) can chickpeas, drained & rinsed
• 4  ounces  fine egg noodles (about 1 1/2 cups)
• 4  lemon wedges, for accompaniment

Directions

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.
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 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
3. Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
4. Serve soup sprinkled with remaining cumin.
5. note:
6. 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.