Fideos with Chickpeas and Fennel
Toasted pasta and chickpeas in a savory fennel-scented broth
Why This Recipe Works
Toasting the pasta before adding liquid is the essential step in this dish, ensuring the noodles maintain a firm bite and nutty flavor. Fennel provides a delicate anise note that beautifully complements the earthy chickpeas in this one-pot meal.
Instructions
Heat the olive oil in a large skillet over medium heat until it shimmers. Add the sliced fennel and diced onion and cook until the vegetables are softened and starting to turn golden brown, 10 to 12 minutes.
Stir in the garlic, tomato paste, and smoked paprika. Cook until the tomato paste darkens in color and the mixture is highly fragrant, about 2 minutes.
Add the pasta to the skillet and cook, stirring constantly to coat the noodles in oil. Continue cooking until the pasta is deeply toasted and smells nutty, about 3 to 5 minutes.
Pour in the vegetable broth and chickpeas. Increase the heat to bring the liquid to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, 10 to 12 minutes.
Stir in the chopped fennel fronds and season with salt and pepper. Serve hot directly from the skillet.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- fideo pasta: vermicelli broken into 1-inch pieces
