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| Home>Spanish>Sauteing> Chickpea and Romaine Soup with Golden Vermicelli |
 Method:Sauteing
1. Formula
- 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
- 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, shredded
2. Nutrition Information
- Calories: 411 kcal
- Carbohydrates: 53 g
- Dietary Fiber: 7 g
- Fat: 17 g
- Protein: 12 g
- Sugars: 8 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- 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.
4. Remark
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.
Notes:Variations: We originally made this soup with Swiss chard.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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( From:Food ) |
( read Chickpea and Romaine Soup with Golden Vermicelli ) |
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