- Immersion Blender: An electric hand-held device for pureeing or blending foods, ideal for making soups smooth without lumps.
- Food Processor: A versatile appliance used to chop, slice, dice, and puree ingredients; useful in preparing vegetable components of soup.
- Stainless Steel Stock Pot (8-Quart): Heavy-duty pot with a capacity ideal for cooking large batches of soup or stock.
- High-Speed Blender: Used to quickly blend ingredients into a smooth consistency, helpful in preparing and puréeing soup base components.
- Stainless Steel Whisk (Handheld): A handy kitchen tool for whisking eggs or other liquids when making egg noodles or adjusting soup thickness.
- Silicone Spatula: Flexible and heat-resistant, ideal for stirring and scraping ingredients in a pot without scratching the surface.
- Heavy Cutting Board: Durable cutting board to support chopping of vegetables that are commonly used in Tunisian soup recipes.
- Chef's Knife (8-Inch): A versatile and sharp knife for slicing, dicing, or mincing ingredients like onions, carrots, and potatoes.
- Ladle: Essential for serving soup; it can also help in portioning the soup into bowls without splashing.
- Measuring Cups & Spoons Set (1/4 Cup - 2 Tablespoon): Useful for accurately measuring ingredients like chard, spices, and liquids to ensure recipe consistency.
1 teaspoon cumin seeds
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
2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
1 to 2 tablespoons harissa or other hot sauce (to taste)
1 tablespoon fresh lemon juice
1 (19-ounces) can chickpeas, rinsed
4 ounce fine egg noodles (about 1 1/2 cups)
Equipment: an electric coffee/spice grinder
Accompaniment: lemon wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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