Chickpea and Swiss Chard Fideos with Orange Aioli

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Chickpea and Swiss Chard Fideos with Orange Aioli

 

2 tablespoons vegetable oil

1/2 large white onion, chopped

1 carrot, coarsely chopped

4 garlic cloves, smashed

1 teaspoon ground coriander

1 teaspoon ground fennel seeds

1 tablespoon unsweetened cocoa powder

pinch of saffron threads

1 bay leaf

4 plum tomatoes, coarsely chopped

3 medium ancho chiles, stemmed, seeded and cut into 2-inch pieces

2 1/2 quarts water

salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1 pound dried fideos or angel hair coils, broken into 2-inch lengths

1 1/4 pounds green Swiss chard, stems discarded and leaves chopped

1 15 ounce can of chickpeas, drained and rinsed

Orange Aioli, recipe follows

 

In a large, heavy pot, heat the oil until shimmering. Add the onion, carrot

and garlic and cook over moderate heat, stirring, until the vegetables just

start to brown, about 5 minutes. Stir in the coriander, fennel, cocoa, saffron

and bay leaf; cook for 10 seconds. Increase the heat to high, add the tomatoes,

ancho chiles and water; bring to a boil. Reduce the heat to moderate and simmer

for 25 minutes. Discard the bay leaf.

Working in batches, puree the broth in a blender until smooth. Strain into a

clean pot. Season the broth with salt and pepper and boil over high heat until

reduced to just 8 cups.

In a large, deep skillet, heat the olive oil until shimmering. Add the pasta and

cook over moderate heat, stirring, until golden, 5 minutes. Stir in the Swiss

chard by handfuls, adding more as it wilts. Add the broth and bring to a boil

over high heat. Cook over moderate heat, stirring occasionally, until the pasta

is almost tender and most of the broth has been absorbed, about 15 minutes. Add

the chickpeas and cook, stirring, until heated through and the broth has been

almost completely absorbed by the pasta, about 3 minutes longer. Stir in 2

tablespoons of the Orange Aioli, season with salt and pepper and serve with the

remaining aioli.

Makes 8 servings.

 

Orange Aioli:

1 large garlic clove, minced

1 teaspoon finely grated orange zest

1 teaspoon Dijon mustard

1 cup mayonnaise

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

salt

cayenne pepper

 

In a mini food processor, combine the garlic, orange zest and mustard and

pulse to combine. Add the mayonnaise and process until smooth. With the machine

on, gradually add the olive oil and process until emulsified. Scrape the aioli

into a bowl. Stir in the lemon juice and season with salt and cayenne.

The aioli can be refrigerated for up to 3 days.

Makes 1 1/4 cups.

 

 

 

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