- 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
- 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 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 30 minutes.
- Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
- Serve soup sprinkled with remaining cumin.