Heat a stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette and the cloves of garlic, fry for 3 to 4 minutes or until lightly golden fried all around, then remove from the stockpot and transfer into a mortar, set aside

Using the same pan with the same heat, add in the chopped onion, and mix continuously

After 4 minutes and the onion is lightly sautéed, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer for a couple of minutes

Once the grated tomatoes have slightly thickened, about 3 minutes, add in the jarred chickpeas (drained and rinsed) and the vegetable broth, raise to a high heat, and give it a gentle mix

In the meantime, move back to the mortar with the slices of fried baguette and garlic, add in the chopped parsley and a pinch of salt, using a pestle, pound down on the ingredients until they're well mashed, you can also use a food processor, hand blender, or NutriBullet

Once the broth comes to a boil, add in the bread and garlic mixture and the pasta noodles (fideos), and mix together, then mix every 2 to 3 minutes so all the noodles evenly cook and they don't stick together

When the pasta noodles are cooked al dente (check package instructions), remove the stockpot from the heat and transfer into shallow bowls, top off with chopped parsley, and serve at once, enjoy!