Name: Tunisian Soup with Chard and Egg Noodles
Ingredients: 1 teaspoon cumin seeds; 1 pound Swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately); 1 medium red onion, chopped; 2 large garlic cloves, minced; 3 tablespoons extra-virgin olive oil; 2 tablespoons tomato paste; 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 tablespoon fresh lemon juice; 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

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Tunisian Soup with Chard and Egg NoodlesMikkel Vang

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.

Cooks 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.

Recipe notes

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