Name: Fideos with Chickpeas and Fennel
Total time: 1 h 15 min
Cuisine: Spanish & PortugueseEurope
Ingredients: 8 ounces spaghettini or thin spaghetti , broken into 1- or 2-inch lengths; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 onion , chopped fine; 1 thinly sliced fennel bulb; Salt and pepper; 1 (14.5-ounce) can diced tomatoes , drained and chopped fine, juice reserved; 3 garlic cloves , minced; 1 1/2 teaspoons smoked paprika; 2 3/4 cups water; 1 (15 ounce) can chickpeas , rinsed; 1/2 cup dry white wine; 1 tablespoon finely chopped fennel frond

Why This Recipe Works

One of the biggest stars of traditional Spanish cooking is fideos. This richly flavored dish toasts thin noodles until nut-brown before cooking them in a garlicky, tomatoey stock loaded with seafood and chorizo. We wanted to streamline the recipe and make it vegetarian but keep the complex flavors of the classic dish. We saved some time by streamlining the sofrito, the aromatic base common in Spanish cooking, by finely chopping the onion (so it softened and browned more quickly) and using canned tomatoes instead of fresh. We made the dish vegetarian by subbing out the usual shellfish and chorizo for hearty, creamy chickpeas. A hefty amount of wine and the juice from our canned tomatoes made a stock with good depth of flavor. A topping of garlic aïoli imparts a citrusy component. If you don't make the aïoli, serve the fideos with lemon wedges.

Before You Begin

We like to serve this with our Easy Homemade Aioli. In step 4, if your skillet is not broiler-safe, once the pasta is tender, transfer the mixture to a broiler-safe 13 by 9-inch baking dish lightly coated with olive oil. Broil and serve as directed.

Instructions

Toss spaghettini and 2 teaspoons oil in broiler-safe 12-inch skillet until spaghettini is evenly coated. Toast spaghettini over medium-high heat, stirring frequently, until browned and releases nutty aroma (spaghettini should be color of peanut butter), 6 to 10 minutes; transfer to bowl.

Wipe out now-empty skillet, add remaining 2 tablespoons oil, and heat over medium-high heat until shimmering. Add onion, sliced fennel bulb, and ¼ teaspoon salt and cook until onion is softened, about 10 to 12 minutes. Stir in tomatoes and cook until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes.

Reduce heat to medium, stir in garlic and smoked paprika, and cook until fragrant, about 30 seconds. Stir in toasted spaghettini until thoroughly combined. Stir in water, chickpeas, wine, reserved tomato juice, ¼ teaspoon salt, and ½ teaspoon pepper. Increase heat to medium-high and bring to simmer. Cook uncovered, stirring occasionally, until liquid is slightly thickened and spaghettini is just tender, 8 to 10 minutes. Meanwhile, adjust oven rack 5 to 6 inches from broiler element and heat broiler.

Transfer skillet to oven and broil until surface of spaghettini is dry with crisped, browned spots, 5 to 7 minutes. Let cool for 5 minutes, then sprinkle with chopped fennel fronds and serve with aïoli.