Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, June 13, 2010
RECIPE: Tunisian Soup with Chard and Egg Noodles
Adapted from Gourmet February 2009
1 teaspoon cumin seeds
1 1/2 lbs. Swisschard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
1 medium red onion, chopped
2 large garlic cloves, minced
3 tbsp extra-virgin olive oil
2 tbsp tomato paste
10 cups chicken stock (homemade or store-bought)
2 tbsp harissa
1 tbsp fresh lemon juice
1 (19-ounces) can chickpeas, drained and rinsed
2 cups fine egg noodles
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 the cumin seeds. Cool, then grind to a powder in a spice grinder, or with a mortar and pestle.
Heat a large Dutch oven over medium heat. Add oil. Once oil is warm, add chard stems, onion, garlic, and 1/2 tsp each of ground cumin and salt, and 1/4 tsp black pepper. Cook chard stems mixture, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste. Cook, stirring, 2 minutes. Add stock, harissa, and lemon juice. Bring to a boil, then lower heat. Simmer, covered, for 30 minutes.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes. Season to taste with additional s&p, if necessary.