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.
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4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne
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
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Variations We originally made this soup with Swiss chard.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.
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