Chickpea And Romaine Soup With Golden Vermicelli Recipes

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CHICKPEA AND ROMAINE SOUP WITH GOLDEN VERMICELLI



Chickpea and Romaine Soup With Golden Vermicelli image

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

Provided by dicentra

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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.
  • Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
  • 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.

Nutrition Facts : Calories 429.3, Fat 16.8, SaturatedFat 2.5, Sodium 1008.4, Carbohydrate 57.6, Fiber 8.8, Sugar 3.7, Protein 14.8

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