Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb olive oil
1 onion, chopped
1 clove garlic, minced
1/4 ts turmeric
1/2 ts paprika
1/4 ts cayenne pepper
2 plum tomatoes, chopped
2 c drained and rinsed canned
-chickpeas; (one 19-ounce ca
3 c canned low-sodium chicken
-broth or; homemade stock
3 c water
1 ts salt
1/4 lb vermicelli, broken in half
1/2 head romaine lettuce (about
-2/3 pounds),; shredded (abo

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




NYC Nutrilink: N0^00000

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