Fideos with Chickpeas and Fennel

Name: Fideos with Chickpeas and Fennel
Yield: Serves 4
Cuisine: Spanish & Portuguese
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; 1 recipe, recipe

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A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME1¼ hours

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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