Fideos with Chickpeas and Aïoli

Fideos with Chickpeas and Aïoli is a delightful vegetarian adaptation of the traditional Spanish fideos dish, where thin noodles are toasted until nutty brown and cooked in a flavorful tomato and garlic-infused broth. In this version, the seafood and chorizo are replaced with hearty and creamy chickpeas, creating a comforting and richly flavored pasta dish. The streamlined sofrito, made with finely chopped onions and canned tomatoes, adds depth to the sauce while saving preparation time. The use of aïoli, a garlicky and citrusy sauce, as a topping adds a burst of flavor to the fideos. Whether you choose to make the aïoli or serve the dish with lemon wedges, this recipe promises to be a satisfying and delicious vegetarian meal inspired by the authentic Spanish flavors.

SERVES 4

INGREDIENTS:

• 8 ounces spaghettini 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
• 1½ teaspoons smoked paprika
• 2¾ cups water
• 1 (15-ounce) can chickpeas, rinsed
• ½ cup dry white wine
• 1 tablespoon chopped fresh parsley
• 1 recipe Garlic Aïoli

INSTRUCTIONS:

1. In a broiler-safe 12-inch skillet, toss the spaghettini with 2 teaspoons of oil until evenly coated. Toast the spaghettini over medium-high heat, stirring frequently, until it turns nut-brown and releases a nutty aroma (similar in color to peanut butter), which should take around 6 to 10 minutes. Transfer the toasted spaghettini to a bowl.
2. Wipe out the now-empty skillet and add the remaining 2 tablespoons of oil. Heat it over medium-high heat until shimmering. Add the chopped onion and ¼ teaspoon of salt, and cook until the onion softens, about 5 minutes. Stir in the diced tomatoes and cook until the mixture thickens, becomes dry, and slightly darkens in color, which should take around 4 to 6 minutes.
3. Reduce the heat to medium, stir in the minced garlic and smoked paprika, and cook until fragrant, about 30 seconds. Add the toasted spaghettini to the skillet and thoroughly combine it with the other ingredients. Stir in the water, chickpeas, dry white wine, reserved tomato juice, ¼ teaspoon of salt, and ½ teaspoon of pepper. Increase the heat to medium-high and bring the mixture to a simmer. Cook uncovered, stirring occasionally, until the liquid slightly thickens, and the spaghettini is just tender, around 8 to 10 minutes. Meanwhile, adjust the oven rack 5 to 6 inches from the broiler element and preheat the broiler.
4. Transfer the skillet to the oven and broil until the surface of the spaghettini becomes dry with crisped, browned spots, for about 5 to 7 minutes. Allow it to cool for 5 minutes, then sprinkle the dish with chopped parsley and serve it with a dollop of the Garlic Aïoli.

VARIATION: Fideos with Chickpeas and Fennel To add a fennel twist to the dish, include 1 thinly sliced fennel bulb to the skillet with the onions and increase the cooking time to 10 to 12 minutes. Substitute 1 tablespoon of chopped fennel fronds for parsley in the recipe for a unique and aromatic flavor experience. Enjoy this delightful variation alongside the traditional Fideos with Chickpeas and Aïoli.