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 isn’t the least bit aggressive. For a supper that’s both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too...."
INGREDIENTS
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1 teaspoon cumin seed
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1 lb swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
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1 medium red onion, chopped
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2 large garlic cloves, minced
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3 tablespoons extra-virgin olive oil
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2 tablespoons tomato paste
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2 quarts rich and flavorful chicken stock
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1 -2 tablespoon harissa (to taste) or 1 -2 tablespoon hot sauce (to taste)
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1 tablespoon fresh lemon juice
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1 (19 ounce) can chickpeas, drained & rinsed
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4 ounces fine egg noodles (about 1 1/2 cups)
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4 lemon wedges, for accompaniment
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