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