Recipe by dicentra
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
Top Review by ceeleegato
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!!
- 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)
Directions See How It's Made
- 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.