Spicy fideos with chickpeas, vanilla and saffron

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 318.6
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,373.4 mg
  • Total Carbs: 63.4 g
  • Dietary Fiber: 11.2 g
  • Protein: 13.8 g

View full nutritional breakdown of Spicy fideos with chickpeas, vanilla and saffron calories by ingredient
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Number of Servings: 10


    1 1/2 cups dried chickpeas, soaked overnight
    1 Tblsp. salt
    1 pound angel hair pasta
    1 large onion, roughly chopped
    1 large carrot, roughly chopped
    2 Tblsp. smashed garlic (6 cloves)
    1 bay leaf
    1 tsp. saffron
    1/3 vanilla bean
    1 tsp. ground coriander
    1 tsp. fennel seed, finely ground
    4 ancho chiles, stemmed and most of the seeds removed
    4 cups chopped, canned tomatoes with juice (28 oz. can)
    1 Tblsp. cocoa powder
    8 cups water
    Pepper to taste
    1 large bunch of Swiss chard, washed and chopped


Preheat oven to 375 F
Drain chickpeas, place them in a medium saucepan, and cover with water to double or triple their volume. Place on high heat and bring them to a boil. Reduce the heat to medium-low and simmer for 25 minutes until very tender. Add a tablespoon of salt and let them sit.
Meanwhile, to make the fideos, crush the pasta coils with your hands into very small pieces. Spread the pieces out evenly on a large baking sheet and bake for 10-12 minutes, until golden brown.
In a large, cold saucepan, place the onion, carrot, garlic, bay leaf, saffron, vanilla bean, coriander, and fennel along with 3-4 tablespoons of water. Heat over low heat and saute the vegetables and spices until soft, stirring occasionally for 6 minutes. Add the chiles, tomatoes, cocoa and water and bring pot to a boil. Reduce the heat to medium-low and simmer for about 55 minutes, until the liquid has reduced by about a third. Remove the bay leaf and the vanilla bean. Scrape the vanilla bean lightly and add any black seeds back into the broth.
Puree the broth until smooth and season with salt and pepper. Bring the broth to a simmer and add the chard leaves. Cook over low heat until the chard wilts and starts to become tender, about 6 minutes.
Drain the chickpeas and add to broth. Reduce the heat to medium, add the fideos and cook for 5 minutes. Season with salt to taste.

Serves 10.

Number of Servings: 10

Recipe submitted by SparkPeople user LESSTHANZERO.

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