Sunday, October 25, 2020

Tunisian Soup with Chard and Egg Noodles

This Tunisian Soup with Chard and Egg Noodles is why I made harissa the other day. The first time I made the soup I did not have any harissa so I just used cayenne powder instead. It was delicious, but it made me wonder how it would taste with the harissa. And when I made the harissa for that potluck I remembered this soup and made it again and it made all the difference in the world. There aren’t a lot of other spices, so it really needs the complexity of the harissa to bring out a lovely depth of flavor.

As a side note, the recipe calls for you to use the chard stems as well as the leaves. This is where I learned to save the stems for most greens and cook them with the aromatics or save them for another dish rather than discarding them. I love it when I learn something that helps me waste less.

[This is part of an ongoing Repost Series where I create new posts with recipes from the past that I have highlighted on Instagram and want to highlight again.]





Home Cookin v9.81 Chapter: Soups and Stews
TUNISIAN SOUP WITH CHARD AND EGG NOODLES
1 tsp cumin seeds (or ground cumin)
1 lb Swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
1 medium red onion, chopped
2 large garlic cloves, minced
3 Tbsp extra-virgin olive oil
2 Tbsp tomato paste
2 quarts chicken or vegetable stock
1-2 Tbsp harissa or other hot sauce, or to taste
1 Tbsp fresh lemon juice
3 cups cooked chickpeas (or 2 15-oz cans, drained and rinsed)
4 oz fine egg noodles (about 1-1/2 cups)
Salt and pepper to taste

Toast cumin in a very 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 cumin, salt and 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 more minutes.

Add stock, harissa, and lemon juice and simmer, covered, 30 minutes.

Add chard leaves, chickpeas, and noodles with more salt to taste and simmer, covered, until tender, about 7 minutes.

adapted from Gourmet Magazine (RIP), February 2009

exported from Home Cookin 9.81

1 comment:

Thomas More said...

Need a reliable Take My Online Class? Look no further! I'm Thomas, associated with Take My Classes Online, ready to help you navigate through your coursework and achieve outstanding results.

Related Posts Plugin for WordPress, Blogger...