Swiss Chard, Garbanzo Beans and Parpardelle Tunisian Soup

I will be making soups for my Dad all next week and I will take pics of them but in the mean time I want to share some oldie but goodies.

Today, one of my favorites, showcases Chickpeas and Moroccan flavors.
The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn't the least bit aggressive. For a supper that's both robust and rejuvenating, chard, chickpeas and noodles go into the pot, too.

This was sooooo good.

Tunisian Soup with Chard and Egg Noodles
* 1 tsp cumin seeds
* 1 pound Swiss chard, stems and center ribs chopped and leaves coarsely chopped
* 1 medium red onion, chopped
* 2 large garlic cloves, minced
* 3 tbls EVOO
* 2 tbls tomato paste
* 2 quarts rich chicken stock
* 1-2 tbls harissa or other hot sauce*
* 1 tbls fresh lemon juice
* 1 (190z) can chickpeas, rinsed
* 4 oz egg noodles or parpardelle (about 1 1/2 cups)

1. Toast cumin in a dry small heavy skillet over medium heat, stirring, until 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 tsp each of cumin and salt, and 1/4 tsp pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown about 12 minutes.
3. Add tomato paste and cook, stirring 2 minutes. Add stock, harissa and lemon juice and simmer, covered, for 30 minutes.
4. Add chard leaves, chickpeas and noodles with 1/2 tsp salt and simmer, covered, until tender, about 7 minutes.
5. Serve soup sprinkled with remaining cumin.