Spanish garlic noodles with chickpeas
Spain on a Fork · ♥ 1.1K likes · 10K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 600 ml vegetable broth
- ¼ g saffron threads
Add the vegetable broth and the saffron threads to a saucepan and heat over medium heat.
Saffron broth and the pan
- 45 ml extra virgin olive oil
- 1 whole onion
- 8 cloves garlic
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper.
- 1 whole red bell pepper
Add the chopped vegetables to the hot pan and mix continuously so they do not brown too quickly and saute evenly.
- 2½ g sweet smoked Spanish paprika
After about 4 minutes, when lightly sauteed, add the paprika and mix quickly so it does not turn bitter.
- 120 g tomato sauce
- sea salt
- freshly cracked black pepper
- 225 g fideos
Add the tomato sauce, season generously with sea salt and black pepper, mix and simmer a few minutes.
- 1 can chickpeas
Drain the can of chickpeas in a fine sieve and rinse under water.
After 3 to 4 minutes, when the tomato sauce has slightly thickened, add the fideos and the rinsed chickpeas and mix.
Simmer over medium heat 7 to 8 minutes without stirring, so the pasta does not release its starch and lose its texture.
When most of the broth has been absorbed but some liquid is left, lower to low heat and simmer a further 3 to 4 minutes until all the liquid has gone.
Remove from the heat, cover with a dishcloth and let it sit a few minutes so the trapped steam finishes cooking the pasta.