tunisian egg noodle soup with chard

Name: Tunisian Egg Noodle Soup with Chard
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: African
Ingredients: 1 teaspoon(s) cumin seed; 1 pound(s) swiss chard, stems and leaves separated and coarsely chopped; 1 medium red onion, chopped; 2 clove(s) garlic, minced; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 3 tablespoon(s) olive oild; 2 tablespoon(s) tomato paste; 2 quart(s) rich chicken stock; 1 tablespoon(s) harissa (or other hot sauce), or to taste; 1 tablespoon(s) fresh lemon juice; 19 ounce(s) can chickpeas, rinsed and drained; 1 1/2 cup(s) fine egg noodles (4 ounces); 1 large lemon, cut into 6 wedges

5 Pinches

Vickie Parks

Renton, WA

Updated on Jun 19, 2015

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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prep time 10 Min

cook time 50 Min

method Stove Top

yield 4 to 6

Ingredients

1 teaspoon cumin seed
1 pound swiss chard, stems and leaves separated and coarsely chopped
1 medium red onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oild
2 tablespoons tomato paste
2 quarts rich chicken stock
1 tablespoon harissa (or other hot sauce), or to taste
1 tablespoon fresh lemon juice
19 ounces can chickpeas, rinsed and drained
1 1/2 cups fine egg noodles (4 ounces)
1 large lemon, cut into 6 wedges

How To Make tunisian egg noodle soup with chard

Step 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.

Step 2

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.
Step 3

Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
Step 4

Serve soup sprinkled with remaining cumin, and add lemon wedge garnish.
Step 5

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.
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