Tomato Soup with Chickpeas, Chard, and Harissa
Ronnie's Notes
This is an easy version of a popular Moroccan soup. It starts out as a mild tomato-vegetable soup but there’s a tiny bit of Harissa (page xx) or schug added at the end to spice it up. It can be a meal in itself, served with a salad and bread or followed by eggs.
Instructions
Wash and drain the chard and discard any thick stems.
Tear the chard into pieces and set aside.
Heat the olive oil in a soup pot over medium heat.
Add the onion and celery and cook for 3– or until the vegetables have softened.
Add the garlic and cook briefly.
Add the tomato paste and stir it into the vegetables.
Add the stock, 1 cup water, tomatoes, and parsley.
Break up the tomatoes with a wooden or other long-handled spoon.
Bring to a boil, lower the heat and simmer for .
Add the pasta and chard and cook for .
Add the chickpeas and harissa to taste (begin with 1/2 teaspoon).
Stir and simmer for or until the pasta is tender.
Season to taste with salt and pepper.
Makes 4–6 servings.