Tunisian Soup with Swiss Chard, Chickpeas and Harissa adapted from Gourmet (serves 6) 1 tsp.

cumin seeds 1 lb. swiss chard, stems and center ribs chopped and leaved chopped (keep separate) 1 medium onion, chopped 2 large garlic cloves, minced 3 Tbl. olive oil salt and pepper to season 2 Tbl. tomato paste 2 qts. chicken stock 1-2 Tbl. harissa (to taste) 1 Tbl. lemon juice 1 19 oz. can chickpeas, rinsed 4 oz. egg noodles or faro or Israeli couscous

Toast cumin in a small skillet over medium heat, stirring until fragrant and darkens. Cool, then grind in a spice grinder (or use ground). Heat a saut pan over medium heat, add the olive oil and add in chard stems, onion, garlic, cumin powder, then salt and pepper. Stir occasionally, until beginning to brown, about 10 minutes. Add tomato paste and cook for another couple of minutes. Add stock, harissa, lemon juice and simmer for 30 minutes, covered. Add chard leaves, chickpeas and noodles and cook until noodles are cooked, about 7 minutes. Season with salt and pepper. I like to add in any shredded braised meats I have on hand: chicken, pork, beef. Add these items with the chickpeas at the end.