Chickpea and romaine soup with golden vermicelli

4 servings

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
¼ teaspoon turmeric
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 plum tomatoes, chopped
2 cups drained and rinsed canned chickpeas; (one 19-ounce ca
3 cups canned low-sodium chicken broth or; homemade stock
3 cups water
1 teaspoon salt
¼ pounds vermicelli, broken in half
½ head romaine lettuce (about 2/3 pounds),; shredded (abo

Directions

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.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

Related recipes