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Epicurious
Gourmet

Tunisian Soup with Chard and Egg Noodles

By Ruth Cousineau

4.7

(32)

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Tunisian Soup with Chard and Egg NoodlesMikkel Vang

The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn’t the least bit aggressive. For a supper that’s both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too.

Cooks’ notes:

Soup, without noodles, can be made 3 days ahead and chilled (covered once cool). Bring to a simmer and cook noodles in soup before serving.

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