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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Base: Poultry / Course: soup / Number of Servings: 4 |
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Directions: 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. Stir in the Tomatoes and cook 5 minutes longer.
2. Add the Chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
3. 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.
Contributor: Esther Pérez Solsona
| Ingredients:
4 Tablespoon(s) olive oil
1 cloves of garlic, chopped
1 drained and rinsed canned chickpeas (one 19-ounce ca
1/4 Teaspoon(s) turmeric
1/2 Teaspoon(s) paprika
3 Cup(s) canned low-sodium chicken broth or homemade stock
3 Cup(s) water
1 Teaspoon(s) salt
1/4 Pound(s) vermicelli, broken in half
1/2 head romaine lettuce (about 2/3 pounds), shredded |
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