Chickpea and Romaine Soup with Golden Vermicelli

Chickpea and Romaine Soup with Golden Vermicelli
Photo by © Melanie Acevedo

Ingredients

  • 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
  • ¼ pound vermicelli, broken in half
  • 3 cups water
  • ¼ teaspoon cayenne
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • + 6 more ingredients
    • ¼ teaspoon turmeric
    • 2 plum tomatoes, chopped
    • ½ teaspoon paprika
    • ½ head romaine lettuce (about 2/3 pounds), shredded (about 5 cups)
    • 1 onion, chopped
    • 3 cups canned low-sodium chicken broth or homemade stock

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, an...

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