Fideos with Special Chickpeas and Saffron

• 2 cups dried chickpeas, soaked in water overnight and drained, or 3 1/2 cups canned chickpeas, drained
• Salt to taste
• 1 tablespoon canola oil
• 1 onion, coarsely chopped
• 1 carrot, peeled and chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1/2 vanilla bean, halved lengthwise
• 1 teaspoon saffron threads
• 1 teaspoon ground coriander seed
• 1 teaspoon ground fennel seed
• 1 tablespoon unsweetened cocoa powder
• 1 ancho chile, stemmed and seeded
• 4 cups chopped canned tomatoes
• 8 cups water
• 1 pound dried angel hair pasta
• 1/4 cup extra-virgin olive oil
• 1 pound green chard, stemmed and chopped
• Aioli

1. If using dried chickpeas, put them in a soup pot and cover with water by 1 inch.
2. Bring to a simmer and season with salt.
3. Gently simmer the chickpeas until tender, adding more water as necessary to keep them covered with liquid, 1 to 2 hours depending on the age of the chickpeas.
4. Drain and set aside.
5. Meanwhile, heat the canola oil in a soup pot over medium heat and saute the onion, carrot, and a generous pinch of salt until the onion is translucent, about 3 minutes.
6. Add the garlic and saute for 1 minute.
7. Add the bay leaf, vanilla bean, saffron, coriander seed, fennel seed, cocoa, chile, tomatoes, and water.
8. Increase the heat to medium-high and bring to a simmer.
9. Cook to reduce by one-third, about 30 minutes.
10. Remove the vanilla bean and bay leaf, discarding the bay leaf and reserving the vanilla bean.
11. In a blender, puree the broth and vegetables.
12. Strain the puree through a fine-mesh sieve.
13. Scrape the vanilla seeds from the bean (if they have not already fallen into the simmering broth) and add.
14. You should have about 5 cups.
15. Taste and adjust the seasoning, if necessary.
16. Preheat the oven to 350F.
17. Spread the pasta in an even layer on a baking sheet and toast in the oven until golden brown, about 10 minutes.
18. Remove from the oven and let cool.
19. Break the pasta into 2-inch pieces.
20. Heat the olive oil in a soup pot over medium heat.
21. Add the chard and cook until wilted.
22. Add the vegetable broth and bring to a simmer.
23. Add the chickpeas and toasted pasta.
24. Simmer until the broth has been absorbed and the noodles are tender.
25. Just before serving, stir in 3/4 cup of the aioli and season with salt, if necessary.

dried chickpeas, salt, canola oil, onion, carrot, garlic, bay leaf, vanilla bean, saffron threads, ground coriander seed, ground fennel, cocoa, ancho chile, tomatoes, water, pasta, extravirgin olive oil, green chard

Taken from www.cookstr.com/recipes/fideos-with-special-chickpeas-and-saffron (may not work)