1/4 cup vegetable or olive oil

1/2 pound vermicelli, broken into small pieces

1 small onion -- finely chopped

2 cloves garlic -- minced

3 medium tomatoes, peeled and coarsely chopped -- into

1/4" chun

ks 2 canned chipotle chiles -- finely chopped

1 teaspoon fresh oregano leaves or 1/2 tsp. dried

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 cups vegetable broth

1 cup freshly grated Parmesan cheese (optional)

1/2 cup fresh parsley -- chopped

Heat oil in a large pot. Add the vermicelli and stir-fry over high heat u ntil well-coated and starting to turn golden, about 1 minute. Add onion and garlic and continue stirring until the onion wilts slightly, about 1 minute. Add the tomatoes, chiles, oregano, salt & pepper, and simmer until the tomatoes wilt, about 3 minutes. Stir in the vegetable broth and bring to a boil. Reduce heat and simmer u ntil most of the liquid is absorbed, about 15 minutes (add more stock, if neces sary, during cooking). Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired. Serve immediately.