Chickpea and Swiss Chard Fideos with Orange Aioli

Name: Chickpea and Swiss Chard Fideos with Orange Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 large white onion, chopped; 1 carrot, coarsely chopped; 4 garlic cloves, smashed; 1 teaspoon ground coriander; 1 teaspoon ground fennel seeds; 1 tablespoon unsweetened cocoa powder; Pinch of saffron threads; 1 bay leaf; 4 plum tomatoes, coarsely chopped; 3 medium ancho chilesstemmed, seeded and cut into 2-inch pieces; 2 1/2 quarts water; Salt; Freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 pound dried fideos or angel hair coils, broken into 2-inch lengths; 1 1/4 pounds green Swiss chard, stems discarded and leaves chopped; One 15-ounce can of chickpeas, drained and rinsed; 2 tablespoons of Orange Aioli

Servings: persons

2 tablespoons vegetable oil
1/2 large white onion, chopped
1 carrot, coarsely chopped
4 garlic cloves, smashed
1 teaspoon ground coriander
1 teaspoon ground fennel seeds
1 tablespoon unsweetened cocoa powder
Pinch of saffron threads
1 bay leaf
4 plum tomatoes, coarsely chopped
3 medium ancho chilesstemmed, seeded and cut into 2-inch pieces
2 1/2 quarts water
Salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 pound dried fideos or angel hair coils, broken into 2-inch lengths
1 1/4 pounds green Swiss chard, stems discarded and leaves chopped
One 15-ounce can of chickpeas, drained and rinsed
2 tablespoons of Orange Aioli

1
In a large, heavy pot, heat the oil until shimmering.
2
Add the onion, carrot and garlic and cook over moderate heat, stirring, until the vegetables just start to brown, about 5 minutes.
3
Stir in the coriander, fennel, cocoa, saffron and bay leaf; cook for 10 seconds.
4
Increase the heat to high, add the tomatoes, ancho chiles and water; bring to a boil.
5
Reduce the heat to moderate and simmer for 25 minutes.
6
Discard the bay leaf.
7
Working in batches, puree the broth in a blender until smooth.
8
Strain into a clean pot.
9
Season the broth with salt and pepper and boil over high heat until reduced to just 8 cups.
10
In a large, deep skillet, heat the olive oil until shimmering.
11
Add the pasta and cook over moderate heat, stirring, until golden, 5 minutes.
12
Stir in the Swiss chard by handfuls, adding more as it wilts.
13
Add the broth and bring to a boil over high heat.
14
Cook over moderate heat, stirring occasionally, until the pasta is almost tender and most of the broth has been absorbed, about 15 minutes.
15
Add the chickpeas and cook, stirring, until heated through and the broth has been almost completely absorbed by the pasta, about 3 minutes longer.
16
Stir in 2 tablespoons of the Orange Aioli, season with salt and pepper and serve with the remaining aioli.

1363

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/2 large white onion, chopped, 1 carrot, coarsely chopped, 4 garlic cloves, smashed, and more.

Yes, Chickpea and Swiss Chard Fideos with Orange Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!