Fideos with Chickpeas and Aïoli

Name: Fideos with Chickpeas and Aïoli
Yield: Serves 4
Cuisine: Spanish & Portuguese
Ingredients: 8 ounces, spaghetti or thin spaghetti, broken into 1- to 2-inch lengths; 2 tablespoons plus 2 teaspoons, extra-virgin olive oil; 1 , onion, chopped fine; , 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, chopped fresh parsley; 1 recipe, Garlic Aïoli

18 comments

We wanted to streamline this Spanish pasta dish and transform it into a hearty vegetarian meal.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1 hour

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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 ...

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