Tunisian Soup With Chard And Egg Noodles - cooking recipe

Ingredients

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

Preparation

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 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
Serve soup sprinkled with remaining cumin.
note:
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.