Tunisian Soup with Chard and Egg Noodles

Ingredients

• 1 teaspoon cumin seeds
• 1 pound 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 ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
• 1 to 2 tablespoons harissa or other hot sauce (to taste)
• 1 tablespoon fresh lemon juice
• 1 (19-ounces) can chickpeas, rinsed
• 4 ounce fine egg noodles (about 1 1/2 cups)
• Equipment: an electric coffee/spice grinder
• Accompaniment: lemon wedges

Method

1. 01Toast 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. 02Cook 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 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 30 minutes.
3. 03Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
4. 04Serve soup sprinkled with remaining cumin.