Ingredients
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1
-
1
-
1
-
2
-
3
-
2
-
2
-
1 - 2
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1
-
1
-
4
-
4
-
-
-
Directions
Tunisian Soup With Chard and Egg Noodles, 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 isnt the least bit aggressive For a supper thats both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too , Changed chick peas for garden peas and it was delicious
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Steps
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1
Done
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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
Done
|
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
Done
|
Add Chard Leaves, Chickpeas, and Noodles With 1/2 Teaspoon Salt and Simmer, Covered, Until Tender, About 5 Minutes. |
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4
Done
|
Serve Soup Sprinkled With Remaining Cumin. |
|
5
Done
|
Note: |
|
6
Done
|
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. |
