Tunisian Soup with Chard and Egg Noodles

Ingredients for Tunisian Soup with Chard and Egg Noodles

• 1 teaspoon cumin seeds

• 450g Swiss chard, stems and centre ribs chopped and leaves coarsely chopped (reserve separately)

• 1 medium red onion, chopped

• 2 large garlic cloves, minced

• 45ml extra-virgin olive oil

• 2 tablespoons tomato paste

• 1.9L rich and flavorful chicken stock

• or 1200ml reduced-sodium chicken broth diluted with 725ml water

• 1 to 2 tablespoons harissa or other hot sauce (to taste)

• 1 tablespoon fresh lemon juice

• 1 (550g) can chickpeas, rinsed

• 110g fine egg noodles (about 230g )

• Equipment: an electric coffee/spice grinder

• Accompaniment: lemon wedges

How to make Tunisian Soup with Chard and Egg Noodles

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 teaspoons each of cumin and salt, and 1/4 teaspoons 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 teaspoons salt and simmer, covered, until tender, about 7 minutes.

Serve soup sprinkled with remaining cumin.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.