Taste of Tuesday

We have a lot of romaine lettuce in the garden - far more than we can give to our CSA members before it starts to bolt.  So I found the following recipe, tweaked it a bit to accommodate what was in my pantry and taste, and made a batch.  Unconventional but very delicious!

Chickpea and Romaine Soup

1. 4 tablespoons olive oil
   1 onion, chopped
   1 clove garlic, minced
   1/4 teaspoon turmeric
   1/2 teaspoon paprika
   1/8 teaspoon cayenne
   1 vine-ripe tomato, 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 think spaghetti, broken in half
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 tomato 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 spaghetti 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.

(The original recipe can be found at Food & Wine.)

Bon appetit!