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    You are in: Home / Recipes / Chickpea and Romaine Soup With Golden Vermicelli Recipe
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    Chickpea and Romaine Soup With Golden Vermicelli

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    dicentra's Note:

    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

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    Units: US | Metric


    1. 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. 2
      Stir in the tomatoes and cook 5 minutes longer.
    3. 3
      Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
    4. 4
      Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat.
    5. 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. 6
      Simmer until the pasta is tender, about 5 minutes.

    Ratings & Reviews:

    • on December 22, 2008


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chickpea and Romaine Soup With Golden Vermicelli

    Serving Size: 1 (659 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 429.2
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 1008.3 mg
    Total Carbohydrate 57.5 g
    Dietary Fiber 8.7 g
    Sugars 3.7 g
    Protein 14.8 g

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