Dinner

Spicy fideos with chickpeas, vanilla and saffron is for Dinner.

Spicy fideos with chickpeas, vanilla and saffron takes 30 minutes to prepare.

Spicy fideos with chickpeas, vanilla and saffron takes 90 minutes to cook.

Spicy fideos with chickpeas, vanilla and saffron makes 10 servings.

The ingredients for Spicy fideos with chickpeas, vanilla and saffron are:

1 1/2 cups dried chickpeas, soaked overnight
1 Tblsp. salt
1 pound angel hair pasta
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 Tblsp. smashed garlic (6 cloves)
1 bay leaf
1 tsp. saffron
1/3 vanilla bean
1 tsp. ground coriander
1 tsp. fennel seed, finely ground
4 ancho chiles, stemmed and most of the seeds removed
4 cups chopped, canned tomatoes with juice (28 oz. can)
1 Tblsp. cocoa powder
8 cups water
Pepper to taste
1 large bunch of Swiss chard, washed and chopped

Here is how you make Spicy fideos with chickpeas, vanilla and saffron:

Preheat oven to 375 FDrain chickpeas, place them in a medium saucepan, and cover with water to double or triple their volume. Place on high heat and bring them to a boil. Reduce the heat to medium-low and simmer for 25 minutes until very tender. Add a tablespoon of salt and let them sit.Meanwhile, to make the fideos, crush the pasta coils with your hands into very small pieces. Spread the pieces out evenly on a large baking sheet and bake for 10-12 minutes, until golden brown.In a large, cold saucepan, place the onion, carrot, garlic, bay leaf, saffron, vanilla bean, coriander, and fennel along with 3-4 tablespoons of water. Heat over low heat and saute the vegetables and spices until soft, stirring occasionally for 6 minutes. Add the chiles, tomatoes, cocoa and water and bring pot to a boil. Reduce the heat to medium-low and simmer for about 55 minutes, until the liquid has reduced by about a third. Remove the bay leaf and the vanilla bean. Scrape the vanilla bean lightly and add any black seeds back into the broth.Puree the broth until smooth and season with salt and pepper. Bring the broth to a simmer and add the chard leaves. Cook over low heat until the chard wilts and starts to become tender, about 6 minutes.Drain the chickpeas and add to broth. Reduce the heat to medium, add the fideos and cook for 5 minutes. Season with salt to taste.Serves 10.Number of Servings: 10Recipe submitted by SparkPeople user LESSTHANZERO.

The nutritional information for Spicy fideos with chickpeas, vanilla and saffron is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 318.6

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,373.4 mg
• Total Carbs: 63.4 g
• Dietary Fiber: 11.2 g
• Protein: 13.8 g

The dietary needs meet for Spicy fideos with chickpeas, vanilla and saffron is Vegan