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 isnt the least bit aggressive. For a supper thats 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.
