Chickpea and Romaine Soup with Golden Vermicelli

Name: Chickpea and Romaine Soup with Golden Vermicelli
Yield: Serves 4
Ingredients: 4 tablespoons 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 cups drained and rinsed canned chickpeas (one 19-ounce can); 3 cups canned low-sodium chicken broth or homemade stock; 3 cups water; 1 teaspoon salt; 1/4 pound vermicelli, broken in half; 1/2 head romaine lettuce (about 2/3 pounds), shredded (about 5 cups)

Chickpea and Romaine Soup with Golden Vermicelli was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/chickpea-and-romaine-soup-with-golden-vermicelli-recipe-1989.aspx" target="_blank">www.cooking.com.</a>

"In Spain, this soup would be made with fideos, a type of thin pasta. We've used vermicelli instead, but the complex taste of the golden broth, rich with paprika and turmeric, makes the soup's Spanish origins apparent nonetheless...."

INGREDIENTS

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4 tablespoons olive oil

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1 onion, chopped

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1 clove garlic, minced

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1/4 teaspoon turmeric

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1/2 teaspoon paprika

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1/4 teaspoon cayenne pepper

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2 plum tomatoes, chopped

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2 cups drained and rinsed canned chickpeas (one 19-ounce can)

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3 cups canned low-sodium chicken broth or homemade stock

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3 cups water

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1 teaspoon salt

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1/4 pound vermicelli, broken in half

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1/2 head romaine lettuce (about 2/3 pounds), shredded (about 5 cups)

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