Spicy Swiss chard soup

Ingredients:

• 2 bunches Swiss chard
• 1 teaspoon of cumin
• 1 tsp cumin
• Olive oil
• 1 medium onion, finely diced
• 2 tbsp tomato paste
• 1 tbsp. harissa sauce or other hot sauce (For the harissa sauce recipe, see here.)
• 4 cloves garlic, finely chopped
• 6 cups lightly salted chicken broth
• 1 lemon, cut in half
• Salt
• 1/4 cup Greek yogurt
• 4 hard-boiled eggs, peeled and cut into quarters
• 2 cups coarsely crushed pita chips

Preparation:

1. Separate the chard leaves from the stems, finely chop the stems, and coarsely slice the leaves crosswise. Heat the cumin and caraway seeds in a frying pan over medium heat for 1-2 minutes, then let cool. Then grind in a mortar or grinder.
2. Heat olive oil in a large saucepan, add chard stems and onion, and sauté until softened, 5-6 minutes. Add tomato paste, harissa sauce, garlic, and ground spices, stir, and sauté for another 2 minutes. Then add chard leaves, chicken broth, and 1 cup of water, bring to a boil, and cook until tender, about 10 minutes. Add the juice of half a lemon and season with salt.
3. Combine the yogurt, juice of the remaining lemon, and a pinch of salt in a saucepan. Ladle the chard soup into bowls, add the eggs, top with pita chips, and drizzle with the sauce.