Tunisian Egg Noodle Soup With Chard Recipe

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Tunisian Egg Noodle Soup with Chard

Vickie Parks


The harissa gives this flavorful soup a deep brick-red color, and the warm spices add a rich depth and robust flavor.

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4 to 6


10 Min


50 Min


Stove Top


1 tsp
cumin seed
1 lb
swiss chard, stems and leaves separated and coarsely chopped
1 medium
red onion, chopped
2 clove
garlic, minced
1/2 tsp
1/4 tsp
black pepper
3 Tbsp
olive oild
2 Tbsp
tomato paste
2 qt
rich chicken stock
1 Tbsp
harissa (or other hot sauce), or to taste
1 Tbsp
fresh lemon juice
19 oz
can chickpeas, rinsed and drained
1 1/2 c
fine egg noodles (4 ounces)
1 large
lemon, cut into 6 wedges

Directions Step-By-Step

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 cumin, salt, and pepper in the 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.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
Serve soup sprinkled with remaining cumin, and add lemon wedge garnish.
NOTE / TO MAKE IN ADVANCE: The soup can be made, without the egg noodles, up to 3 days in advance. To serve, bring the soup to a simmer, add the egg noodles and cook until noodles are soft (about 10 to 15 minutes), and serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: African