Chickpea And Romaine Soup With Golden Vermicelli

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.