Fennel Fideos

Fennel Fideos with Chickpeas and Tomatoes

Fennel Fideos

for

with Chickpeas and Tomatoes

Prep Time: 40 mins Calories: (per serving)650

Vegetarian

Contains Gluten

Fideos is a lesser-known cousin of the popular Spanish dish paella, but features toasted "broken" noodles simmered in a smoky tomato sauce. This weeknight-friendly version takes a vegetarian spin with a hearty dose of chickpeas, fennel, and kale. You will start off toasting the "pre-broken" spaghettini pasta. Then you will cook the vegetables and add diced tomatoes and paprika to make a nice, fragrant base. Finally you will broil the pasta, producing a rich, yet crunchy dinner delight.

Enjoy, Isthmus Eaters!

Read through the entire recipe prior to cooking.

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Don't hesitate to contact us with any questions you may have.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Wash and dry all produce

Peel and finely chop onion

Cut leafy green portion of kale from stalks, then chop leaves into 1-inch pieces

Mince fennel fronds (the stringy herb part)

De-core, then thinly slice fennel bulb; discard stalk

Mince garlic

Quarter lemon

Toast Pasta

Photo based on 2-serving recipe

Toast Pasta

Add

teaspoon

olive oil in 12-inch,

straight edge

broiler-safe

large

skillet or

sauté pan. If you do not have one, then use broiler-safe pot

Add "broken" spaghettini into pan, toss to coat pasta with oil

Bring to medium-high heat on stovetop

Toast until browned, 5-6 minutes, shaking pan or stirring occasionally

Transfer to bowl

Cook Kale

Photo based on 2-serving recipe

Cook Kale

Add remaining

tablespoon

olive oil to now-empty pan on medium-high heat until shimmering

Add kale, sliced fennel, onions, and dash of salt

Sauté until softened, 4 minutes

Cook Tomatoes, Chickpeas, Pasta

Photo based on 2-serving recipe

Cook Tomatoes, Chickpeas, Pasta

While kale is cooking, drain tomatoes (reserving juice)

Drain and rinse chickpeas (ignore for no-chickpeas variation)

Stir in tomatoes, cook for 4-6 minutes

Stir in paprika and garlic, cook for 30 seconds

Stir in toasted pasta, white wine,

1 ¼

2 ¾

cups water, reserved tomato juice,

½ of

chickpeas

(keep the rest)

, and salt and pepper to taste

Cook until pasta is tender, 8-10 minutes

For chicken variation, cut into small pieces and add to pan, or cook on separate skillet

Broil

Photo based on 2-serving recipe

Broil

While pasta is cooking, adjust oven rack 6 inches from broiler, turn on broiler

When pasta is done cooking on stovetop, put pan in oven and broil until pasta on surface is dry and crisp, 2-3 minutes

Plate

Carefully remove pan from oven

Let cool for 5 minutes

Plate pasta

Sprinkle with fennel fronds and serve with lemon wedge

Enjoy!

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