Chickpea And Romaine Soup With Golden Vermicelli Recipes

CHICKPEA AND ROMAINE SOUP WITH GOLDEN VERMICELLI

Chickpea and Romaine Soup With Golden Vermicelli image

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

Provided by dicentra

Categories Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 429.3, Fat 16.8, SaturatedFat 2.5, Sodium 1008.4, Carbohydrate 57.6, Fiber 8.8, Sugar 3.7, Protein 14.8

CHICKPEA AND ROMAINE SOUP WITH GOLDEN VERMICELLI

Chickpea and Romaine Soup with Golden Vermicelli image

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.

Provided by Allrecipes

Yield 4

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
¼ teaspoon turmeric
½ teaspoon paprika
¼ teaspoon cayenne
2 plum tomato (blank)s plum tomatoes, chopped
2 cups drained and rinsed canned chickpeas
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon salt
¼ pound vermicelli, broken in half
½ head romaine lettuce, shredded

Steps:

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.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 53.5 g, Fat 15.8 g, Fiber 8.1 g, Protein 10.9 g, SaturatedFat 2.2 g, Sodium 948.2 mg, Sugar 3.5 g

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