Chickpea and Romaine Soup with Golden Vermicelli
Warm, hearty, and bursting with Mediterranean-inspired flavors, Chickpea and Romaine Soup with Golden Vermicelli is a delightful twist on traditional comfort food. This recipe features toasted vermicelli noodles, creating a nutty, golden base that perfectly complements tender chickpeas and the subtle crunch of romaine lettuce. Infused with aromatic cumin, turmeric, and fresh lemon juice, this soup delivers a distinctive, zesty depth of flavor while remaining light and nourishing. Ready in just 40 minutes, it’s a quick and satisfying option for weeknight dinners. Serve this vibrant, plant-based dish with a sprinkle of fresh parsley for a comforting, wholesome meal that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 100 grams Vermicelli noodles
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 6 cups Vegetable broth
- 2 cups Cooked chickpeas, rinsed and drained
- 2 cups Romaine lettuce, thinly sliced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the vermicelli noodles and cook, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth and bring to a gentle boil.
Add the cooked chickpeas, ground cumin, ground turmeric, salt, and black pepper. Reduce the heat and let it simmer for 10 minutes.
Stir in the toasted vermicelli noodles and cook for another 5-7 minutes until the noodles are tender.
Add the sliced romaine lettuce to the pot and simmer for 2 minutes, just until the lettuce wilts slightly.
Stir in the fresh lemon juice and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 11.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
