Forktionary

Tunisian Soup With Chard And Egg Noodles Recipe

Experience the vibrant flavors of Tunisia with this warming and aromatic soup! A beautiful brick-red hue from fiery harissa paste, this recipe combines tender chard, hearty chickpeas, and perfectly cooked egg noodles in a deeply satisfying broth. Inspired by Gourmet magazine via Epicurious, this recipe offers a robust yet refreshing supper – perfect for a cozy night in or a flavorful weeknight meal. The subtle spice of harissa is balanced by bright lemon and earthy cumin, creating a truly unforgettable culinary journey.

Prep Time 20 mins
Cook Time 50 mins
Calories 578.9 kcal
Protein 51g
Rating 5.0 (1 Reviews)
Tunisian Soup With Chard And Egg Noodles

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tunisian Soup With Chard And Egg Noodles

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tunisian Soup With Chard And Egg Noodles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Tunisian Soup With Chard And Egg Noodles

  1. Toast 1 teaspoon ground cumin seeds in a dry small heavy skillet over medium heat, stirring constantly, until deeply fragrant and dark brown (about 2-3 minutes). Cool completely, then grind to a fine powder using a mortar and pestle or spice grinder.
  2. In a large heavy pot, heat 2 tablespoons olive oil over medium heat. Add 1 chopped medium onion and 2 minced cloves garlic. Cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the chopped stems of 1 bunch (about 10 oz) chard and cook for another 5 minutes, stirring occasionally, until slightly softened.
  4. Stir in 2 tablespoons tomato paste and cook for 2 minutes more.
  5. Add 4 cups vegetable or chicken stock, 1-2 teaspoons harissa paste (adjust to your spice preference), and 2 tablespoons fresh lemon juice. Bring to a simmer, cover, and cook for 15 minutes.
  6. Add the chopped leaves of 1 bunch (about 10 oz) chard, 1 (15-ounce) can chickpeas (rinsed and drained), and 8 ounces egg noodles. Stir in ½ teaspoon salt. Simmer, covered, until noodles are tender and chard is wilted, about 8-10 minutes.
  7. Before serving, stir in the remaining ground cumin (about ½ teaspoon).
  8. (Optional) Soup without noodles can be made 3 days ahead and chilled. Reheat gently, then add noodles and cook as directed in step 6.

Nutrition Information (Approximate per serving)

Sodium

58 g

Sugar

47g

Fat

17g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes Mediterranean African Healthy Vegetarian Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Beans Vegetables African Easy Beginner Cook Vegetarian Dietary Chick Peas Garbanzos Greens Chard