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Chickpea And Romaine Soup With Golden Vermicelli spanish, soups/stews/stocks 4 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced 1/4 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 2 plum tomatoes, chopped 2 cup drained and rinsed canned chickpeas; (one 19-ounce ca 3 cup canned low-sodium chicken broth or; homemade stock 3 cup water 1 teaspoon salt 1/4 lb vermicelli, broken in half 1/2 head romaine lettuce (about 2/3 pou; nds) shredded (abo 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 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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