Spanish GARLIC Noodles with Chickpeas | Fideua de Garbanzos
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
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Add the broth into a saucepan, along with the saffron, and heat with a medium heat
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At the same time, heat a large fry pan with a medium heat, and add in the olive oil
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After a couple of minutes, add in the chopped onion, garlic, and bell pepper, mix continuously
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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
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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
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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
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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