TUNISIAN RECIPES (CHARD AND EGG NOODLES SOUP)

      Ingredients

-         1 medium onion, chopped

-         2 large garlic cloves

-         1 teaspoon cumin seeds

-         1 pound Swiss chard, stems and center ribs chopped and leaves coarsely chopped

-         3 tablespoons olive oil

-         2 tablespoons tomato paste

-         1 tablespoon fresh lemon juice

-         2 quarts rich and flavourful chicken stock; or 5 cups reduced-sodium chicken broth diluted with 3 cups water

-         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)

Method

    -         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, for about 12 minutes.

    -         Add tomato paste and cook, stirring for 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, for 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.

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