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tunisian egg noodle soup with chard

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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

►
yield 4 to 6
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For tunisian egg noodle soup with chard

  • 1 tsp
    cumin seed
  • 1 lb
    swiss chard, stems and leaves separated and coarsely chopped
  • 1 md
    red onion, chopped
  • 2 clove
    garlic, minced
  • 1/2 tsp
    salt
  • 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 lg
    lemon, cut into 6 wedges

How To Make tunisian egg noodle soup with chard

  • 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 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.
  • 3
    Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
  • 4
    Serve soup sprinkled with remaining cumin, and add lemon wedge garnish.
  • 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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