Chickpea and Romaine Soup With Golden Vermicelli |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick From Scratch Soups & Salads - Food & Wine. Soup is Spanish in origin. They offer chard as a substitution for the romaine, which I am more likely to use. WINE: soft, earthy rioja Ingredients:
4 tablespoons olive oil |
1 onion, chopped |
1 garlic clove, minced |
1/4 teaspoon turmeric |
1/2 teaspoon paprika |
1/4 teaspoon cayenne |
2 plum tomatoes, chopped |
2 cups drained and rinsed canned chick-peas (one 19-ounce can) |
3 cups canned low sodium chicken broth or 3 cups homemade stock |
3 cups water |
1 teaspoon salt |
1/4 lb vermicelli, broken in half |
1/2 head romaine lettuce, shredded (about 2/3 pounds) |
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.
2. Stir in the tomatoes and cook 5 minutes longer.
3. Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
4. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat.
5. 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.
6. Simmer until the pasta is tender, about 5 minutes.
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