Tunisian Egg Noodle Soup with Chard | Just A Pinch Recipes
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...
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Cooking tools:
- Cast iron skillet
- Kitchen scale
- Spice grinder
- Pot
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Ladle
- Serving bowl
- Zest
- Cooling rack
Ingredients
- 1 teaspoon(s) cumin seed
- 1 pound(s) swiss chard, stems and leaves separated and coarsely chopped
- 1 medium red onion, chopped
- 2 clove(s) garlic, minced
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 3 tablespoon(s) olive oild
- 2 tablespoon(s) tomato paste
- 2 quart(s) rich chicken stock
- 1 tablespoon(s) harissa (or other hot sauce), or to taste
- 1 tablespoon(s) fresh lemon juice
- 19 ounce(s) can chickpeas, rinsed and drained
- 1 1/2 cup(s) fine egg noodles (4 ounces)
- 1 large lemon, cut into 6 wedges
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