Chickpea and Romaine Soup with Golden Vermicelli

Ingredients

• 0.3 teaspoon cayenne 
• 3 cups chicken broth low-sodium homemade canned
• 1 clove garlic minced
• 4 tablespoons olive oil 
• 1  onion chopped
• 0.5 teaspoon paprika 
• 2  plum tomatoes chopped
• 0.3 pound vermicelli 
• 0.7 pounds romaine lettuce shredded 5 cups
• 1 teaspoon salt 
• 0.3 teaspoon turmeric 
• 3 cups water 

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat.
2. 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.
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.
6. 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.
7. Variations: We originally made this soup with Swiss chard.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.
8. Wine Recommendation: 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.