Chickpea and Romaine Soup with Golden Vermicelli
- SERVINGS: 4
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
- 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)
- 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.
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.