Chickpea And Romaine Soup With Golden Vermicelli

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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 (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)

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