Tunisian Soup With Chard And Egg Noodles

• 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

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 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.
3. Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
4. Serve soup sprinkled with remaining cumin.
5. note:
6. 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.

cumin, swiss chard, red onion, garlic, extravirgin olive oil, tomato paste, chicken stock, hot sauce, lemon juice, chickpeas, egg noodles, lemon wedges

Taken from www.food.com/recipe/tunisian-soup-with-chard-and-egg-noodles-505701 (may not work)