Toast cumin seeds in a dry skillet until fragrant and dark brown, then grind to a powder.

Chop Swiss chard stems and leaves separately.

Chop red onion and mince garlic.

Sauté chard stems, onion, and garlic in olive oil with cumin, salt, and pepper until softened.

Add tomato paste and cook for 2 minutes.

Pour in chicken broth and lemon juice, then simmer for 30 minutes.

Add chard leaves, chickpeas, and egg noodles, then simmer until noodles are tender, about 7 minutes.

Serve the soup sprinkled with remaining cumin seeds and lemon wedges.