Chickpea And Romaine Soup With Golden Vermicelli

• 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)

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.
2. Stir in the tomatoes and cook 5 minutes longer.
3. Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
4. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat.
5. 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.
6. Simmer until the pasta is tender, about 5 minutes.

olive oil, onion, garlic, turmeric, paprika, cayenne, tomatoes, chickpeas, chicken broth, water, salt, vermicelli, romaine lettuce

Taken from www.food.com/recipe/chickpea-and-romaine-soup-with-golden-vermicelli-331395 (may not work)