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Tunisian Soup with Chard and Egg Noodles Recipe

kept byKirsten
recipe byEpicurious

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



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