Tunisian Soup With Chard and Egg Noodles
photo by Chris T.
- Ready In:
- 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
- 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.
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