TUNISIAN SOUP WITH CHARD AND EGG NOODLES
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 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 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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M Qasam buner
[email protected]This soup was okay. The flavors were not as strong as I expected and the egg noodles were a bit too soft. I would not make this soup again.
Kabor Hossen Rodro
[email protected]I was really excited to try this soup, but I was disappointed. The flavors were bland and the egg noodles were overcooked. I would not recommend this soup.
Jessica Maness
[email protected]This soup is amazing! The flavors are so rich and the egg noodles are the perfect addition. I will definitely be making this soup again and again.
Cenaida Andy
[email protected]This soup was easy to make and very flavorful. I used kale instead of chard and it turned out great. I will definitely be making this soup again.
Gullam Abass
[email protected]This soup is delicious! I made it for my family last night and they loved it. The flavors are amazing and the egg noodles add a nice touch. I will definitely be making this soup again.