Chickpea And Romaine Soup w/Golden Vermicelli
4 tablespoons of olive oil
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon of turmeric
1/2 teaspoon of paprika
1/4 teaspoon of cayenne pepper
2 plum tomatoes, chopped
2 cups of drained and rinsed canned chickpeas; (one 19-ounce can)
3 cups of canned low-sodium chicken broth or homemade stock
3 cups of water
1 teaspoon of salt
1/4 pound of vermicelli, broken in half
1/2 head romaine lettuce (about 2/3 pounds), 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. Yield: 4 servings
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