Chickpea And Romaine Soup With Golden Vermicelli - cooking recipe

Ingredients

4 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 plum tomatoes, chopped
2 cups drained and rinsed canned chick-peas (one 19-ounce can)
3 cups canned low sodium chicken broth or 3 cups homemade stock
3 cups water
1 teaspoon salt
1/4 lb vermicelli, broken in half
1/2 head romaine lettuce, shredded (about 2/3 pounds)

Preparation

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.