Chickpea and Romaine Soup with Golden Vermicelli

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Ingredients

1. 4 tablespoons olive oil
2. 1 onion, chopped
3. 1 clove garlic, minced
4. 1/4 teaspoon turmeric
5. 1/2 teaspoon paprika
6. 1/4 teaspoon cayenne
7. 2 plum tomatoes, chopped
8. 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
9. 3 cups canned low-sodium chicken broth or homemade stock
10. 3 cups water
11. 1 teaspoon salt
12. 1/4 pound vermicelli, broken in half
13. 1/2 head romaine lettuce (about 2/3 pounds), shredded (about 5 cups)

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.