Chickpea and Romaine Soup With Golden Vermicelli

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

I'm not usually a fan of soups but tried this recipe as a way to use up a surplus of romaine that was given to me (all the other recipes I found here were for salads and we wanted something warm in this chilly weather). I wound up eating three bowls! The flavors seem subtle but the combination really grows on you; I think it's the slight nuttiness of the sauteed vermicelli that really makes it. This one is definitely a keeper! Thanks for posting!!

ceeleegato December 22, 2008