Chickpea and Romaine Soup With Golden Vermicelli

Recipe by dicentra
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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