Tunisian Soup with Chard and Egg Noodles

Ingredients

• 2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
• lemon wedges
• an electric coffee/spice grinder
• 4 ounce fine egg noodles
• 1 (19-ounces) can chickpeas
• 1 tablespoon fresh lemon juice
• 1 teaspoon cumin seeds
• + 6 more ingredients
• • 2 tablespoons harissa or other hot sauce
  • 1 pound Swiss chard
  • 1 medium red onion
  • 2 large garlic cloves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste

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 ...

View full recipe at Epicurious