Spanish GARLIC Noodles with Chickpeas | Fideua de Garbanzos Recipe

These Spanish garlic noodles with chickpeas, known as fideua de garbanzos, are what comfort food is all about. We’re talking a ton of delicious flavors, easy to make, and all done in about 30 minutes. Serve them as a side next to some grilled fish or even as a main course, next to a garden salad and a crunchy baguette.

To make this recipe, I used Spanish fideos. Which are basically fideo-cut spaghetti. If you can’t find them in your area, you can substitute elbow macaroni or even regular spaghetti, broken off into small pieces.

What really flavors this dish is the sweet smoked Spanish paprika and saffron. You can add in more spices and herbs if you like. As well as a pinch of crushed red pepper for a spicy kick. Either way, make sure to use the good stuff, as it makes all the difference.

TIPS & TRICKS to Make this Recipe: You can serve these garlic noodles warm, at room temperature, or even chilled. They will hold for up to 3 to 4 days in the fridge in an airtight container. When reheating, just add in some more liquid if needed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Spanish GARLIC Noodles with Chickpeas

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Spanish GARLIC Noodles with Chickpeas | Fideua de Garbanzos

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 443 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/2 cups vegetable broth 600 ml
• 1/4 tsp saffron threads 0.17 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion (finely chopped)
• 8 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 8 oz fideos (fideo cut spaghetti) or elbow macaroni 225 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• sea salt & black pepper
• lemon wedges and chopped parsley for garnish

Instructions

1. Add the broth into a saucepan, along with the saffron, and heat with a medium heat

2. At the same time, heat a large fry pan with a medium heat, and add in the olive oil

3. After a couple of minutes, add in the chopped onion, garlic, and bell pepper, mix continuously

4. Once the vegetables are lightly sautéed, about 4 minutes, add in the paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer

5. After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the fideos (pasta) and canned chickpeas (drained and rinsed), mix together, then gently pour in the simmering broth, mix together, and then simmer without mixing

6. After about 8 minutes and most of the broth has been absorbed but there is still some liquid left, lower to a low heat and simmer for 3 to 4 minutes or until all the broth is virtually absorbed, then remove from the heat and cover the pan with a dishcloth for a couple of minutes

7. Serve directly out of the pan garnished with lemon wedges and chopped parsley, enjoy!

Recipe Notes

Get the Spanish Golden Saffron and Olive Oil I used to make this Recipe

Nutrition Facts

Spanish GARLIC Noodles with Chickpeas | Fideua de Garbanzos

Amount Per Serving

Calories 443 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Sodium 440mg19%

Potassium 554mg16%

Carbohydrates 67g22%

Fiber 9g38%

Sugar 6g7%

Protein 14g28%

Vitamin A 2020IU40%

Vitamin C 50mg61%

Calcium 75mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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