Tunisian Soup with Chard and Egg Noodles
- Preparing Time: -
- Total Time: -
- Served Person:
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds
- 2 large garlic cloves, minced
- 1 medium red onion, chopped
- 1 pound swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
- 2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
- 1 to 2 tablespoons harissa or other hot sauce (to taste)
- 1 (19-ounces) can chickpeas, rinsed
- 4 ounce fine egg noodles (about 1 1/2 cups)
- equipment: an electric coffee/spice grinder
- accompaniment: lemon wedges
- Carbohydrate 14 g(5%)
- Cholesterol 63 mg(21%)
- Fat 16 g(25%)
- Fiber 3 g(14%)
- Protein 19 g(38%)
- Saturated Fat 4 g(20%)
- Sodium 279 mg(12%)
- Calories 280
Preparation 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. 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. Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes. Serve soup sprinkled with remaining cumin. CooksÂ’ 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.
