Chickpea and Romaine Soup with Golden Vermicelli Recipe

Chickpea and Romaine Soup with Golden Vermicelli Recipe

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 plum tomatoes, chopped
  • 2 cups drained and rinsed canned chickpeas
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 pound vermicelli, broken in half
  • 1/2 head romaine lettuce, shredded
  1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion, garlic, turmeric, paprika, and cayenne and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook 5 minutes longer.
  2. Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
  3. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat. Add the vermicelli and cook, stirring occasionally, until golden, about 5 minutes. Remove the browned pasta with a slotted spoon; add it to the soup along with the romaine. Simmer until the pasta is tender, about 5 minutes.
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