Best Tunisian Egg Noodle Soup With Chard Recipes

Tunisian Soup With Chard and Egg Noodles image

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.

Tunisian Egg Noodle Soup with Chard image

Provided by Vickie Parks

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.