Chickpea And Romaine Soup

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Chickpea And Romaine Soup

 

4 tbsps. olive oil

1 onion, chopped

1 clove garlic, minced

1/4 tsp. turmeric

1/2 tsp. paprika

1/4 tsp. cayenne pepper

2 plum tomatoes, chopped

2 cups drained and rinsed canned chickpeas, 19 ozs.

3 cups homemade vegetable stock

3 cups water

1 tsp. salt

1/4 lb. vermicelli, broken in half

1/2 head romaine lettuce, shredded

 

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. Makes 4 servings.

 

 

AJ...All are welcome.

spicy_vegetarian