View cart background image
0
items
Free Shipping Over $49
America
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Chickpea and Romaine Soup with Golden Vermicelli

Source: Quick from Scratch - Soups and Salads
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  25 Minutes
  Serves 4
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.
RECIPE INGREDIENTS
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 plum tomatoes, chopped
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon salt
1/4 pound vermicelli, broken in half
1/2 head romaine lettuce (about 2/3 pounds), shredded (about 5 cups)
Chickpea and Romaine Soup with Golden Vermicelli Recipe at Cooking.com
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.


Variations: We originally made this soup with Swiss chard. When it came time to retest, we were out of chard but had plenty of romaine; we used that and liked the soup even better. Swiss chard still makes a fine substitution, though, as does spinach.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 426
Sodium: 1078mg
Fiber: 9g
Carbohydrates, Total: 56g
Protein: 16g
% Cal. from Fat: 34%
Fat. Total: 16g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: MARILYN Reviewed: 01/12/2012
LOVE THIS SOUP. IT IS AN OLD ITALIAN DISH SERVED ON A OLD WINTER DAY. MY MOTHER-IN-LAW MADE THIS SOUP 60 YEARS AGO. THANKS FOR THE MEMORIES.
9 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.