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      RECIPE TITLE "Chickpea and Romaine Soup with Golden Vermicelli Recipe"
    Source: Quick from Scratch - Soups and Salads,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    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.


    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)

    Since the inspiration for this soup comes from Spain, why not the wine as well? A Rioja Crianza will be perfect here. Crianza means aged for less time than the more complex Reserva and Gran Reserva, and so the wine will be fresh and fruity.

    Quick from Scratch Soups & Salads Cookbook
    Quick from Scratch Soups & Salads Cookbook Soups that simmer for minutes, not hours, and salads that know no season: all of these 75 inviting recipes will revolutionize the way you think about this familiar hot-and-cold combo. Soup's on! will become everyone's favorite words when you serve up luscious Creamy Asparagus with Mushrooms and Gruyere Croutes. Coconut milk flavors a substantial Brazilian Shrimp soup--and it will keep you coming back for more. Or enjoy Chicken Avogolemo (a Greek specialty), Mexican Pozole, or a hearty Minestrone with White Beans and Italian Sausage. And want a salad that's not just lettuce? Then how about Grilled Scallops over Mixed Green and Herb Salad, or chicken with cucumber and red pepper, tossed in honey mustard dressing? Warm yolks cascade over a Curly Endive Salad with Bacon and Poached Egg, while Mixed Greens with Smoked Ham, Black-Eyed Peas, and Roasted Red Pepper Dressing is a real winner!


    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.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 426 Fat: 16g Carbohydrates: 56g
    Cholesterol: 0mg Sodium: 1078mg Protein: 16g
    Fiber: 9g % Cal. from Fat: 34% % Cal. from Carbs: 53%


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