Tunisian Soup with Chard and Egg Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isnt the least bit aggressive. For a supper thats both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too. Ingredients:
1 teaspoon cumin seeds |
1 pound 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 |
1 to 2 tablespoons harissa or other hot sauce (to taste) |
1 tablespoon fresh lemon juice |
1 (19-ounces) can chickpeas, rinsed |
4 ounce fine egg noodles (about 1 1/2 cups) |
accompaniment: lemon wedges |
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 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.
5. Cooks notes: 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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