For a stocking stuffer this year my mom gave me Harissa which has given me an excellent excuse to have an entry on it. Harissa is a North African (Tunisian) chile sauce made with various hot chiles, garlic paste, spices and olive oil. It is delicious spread on toasted crusty bread, sandwiches or mixed into couscous but I have never cooked with it. I immediately started looking up recipes and found this one which looked excellent (and is apparently based on the traditional chickpea soup eaten for breakfast in Tunisia). More to come with this delicious spicy goodness! (this recipe is adapted from a recipe on Epicurious).
Tunisian Soup
INGREDIENTS
1 teaspoon cumin seeds (you can also just use pre-ground cumin)
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, I also added fresh cherry tomatoes since I had to use them before a trip
5 cups chicken broth diluted with 3 cups water
1 to 2 tablespoons
harissa (to taste-- go for two!!)
fresh lemon juice and zest for extra lemony flavor
1 (19-ounces) can chickpeas, rinsed
4 ounce fine egg noodles (about 1 1/2 cups)
PREPARATION
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. Add lemon zest and extra juice for a more lemony flavor. Sprinkle in remaining cumin and serve.
This is super delicious, satisfying and guilt free.
1 teaspoon cumin seeds (you can also just use pre-ground cumin)
