Spicy Chard Soup

Directions

1. 1
   Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate.
2. 2
   Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes.
3. 3
   Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
4. 4
   Heat the olive oil in a large pot over medium heat.
5. 5
   Add the chard stems and onion and cook until softened, 5 to 6 minutes.
6. 6
   Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices.
7. 7
   Cook 2 minutes, then stir into the vegetables.
8. 8
   Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes.
9. 9
   Squeeze in the juice from 1/2 lemon and season with salt.
10. 10
    Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt.
11. 11
    Divide the soup among bowls.
12. 12
    Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.
13. 13
    Per serving: Calories 315; Fat 19 g (Saturated 4 g); Cholesterol 255 mg; Sodium 866 mg; Carbohydrate 18 g; Fiber 5 g; Protein 20 g
14. 14
    Photograph by Antonis Achilleos