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