Tunisian Egg Noodle Soup With Chard Recipes

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TUNISIAN EGG NOODLE SOUP WITH CHARD



Tunisian Egg Noodle Soup with Chard image

The harissa gives this flavorful soup a deep brick-red color, and the warm spices add a rich depth and robust flavor.

Provided by Vickie Parks

Categories     Other Soups

Time 1h

Number Of Ingredients 14

1 tsp cumin seed
1 lb swiss chard, stems and leaves separated and coarsely chopped
1 medium red onion, chopped
2 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp olive oild
2 Tbsp tomato paste
2 qt rich chicken stock
1 Tbsp harissa (or other hot sauce), or to taste
1 Tbsp fresh lemon juice
19 oz can chickpeas, rinsed and drained
1 1/2 c fine egg noodles (4 ounces)
1 large lemon, cut into 6 wedges

Steps:

  • 1. 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. Cook chard stems, onion, garlic, 1/2 teaspoon cumin, salt, and pepper in the 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.
  • 3. Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
  • 4. Serve soup sprinkled with remaining cumin, and add lemon wedge garnish.
  • 5. NOTE / TO MAKE IN ADVANCE: The soup can be made, without the egg noodles, up to 3 days in advance. To serve, bring the soup to a simmer, add the egg noodles and cook until noodles are soft (about 10 to 15 minutes), and serve.

TUNISIAN SOUP WITH CHARD AND EGG NOODLES



Tunisian Soup With Chard and Egg Noodles image

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.

Provided by Elmotoo

Categories     Chard

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon cumin seed
1 lb 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
1 -2 tablespoon harissa (to taste) or 1 -2 tablespoon hot sauce (to taste)
1 tablespoon fresh lemon juice
1 (19 ounce) can chickpeas, drained & rinsed
4 ounces fine egg noodles (about 1 1/2 cups)
4 lemon wedges, for accompaniment

Steps:

  • 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, about 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
  • Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
  • Serve soup sprinkled with remaining cumin.
  • note:.
  • 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.

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