4 tablespoons Olive oil
1 onion, chopped
1 clove Garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon Paprika
1/4 teaspoon cayenne Pepper
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)

1. 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.
2. Add the Chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
3. 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.