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Tunisian Soup With Chard and Egg Noodles

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“I found this at epicurious who got it from gourmet. The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn’t the least bit aggressive. For a supper that’s both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too.”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
  3. Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
  4. Serve soup sprinkled with remaining cumin.
  5. note:
  6. 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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