Real African Dishes: [MC-AllEthnic-Recipes] Chickpea and Swiss Chard Fideos with Orange Aioli

Sunday, June 6, 2010

[MC-AllEthnic-Recipes] Chickpea and Swiss Chard Fideos with Orange Aioli - Spanish

* Exported from MasterCook *

Chickpea and Swiss Chard Fideos with Orange Aioli

Recipe By :Chef Ana Sortun, Oleana [Restaurant], Boston USA
Serving Size : 8 Preparation Time :0:00
Categories : LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 Pinch 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
15 ounce canned chickpeas -- drained and rinsed (1 can)
To serve: Orange Aioli (see below)

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.

Serves 8

Make Ahead: The recipe can be prepared through Step 2 and refrigerated for
2 days. Reheat before proceeding.

AuthorNote: Fideos (thin dried wheat noodles usually sold in coils) were
introduced to Spain by the Moors and are used in Middle Eastern and
Spanish dishes.

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.

Makes 1 1/4 cups (5 one-quarter cup servings)

Make Ahead: The aioli can be refrigerated for up to 3 days.

Cuisine:
"Mediterranean"
Source:
"Food&Wine, From Vegetable Plot, August 2002"
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 381 Calories; 10g Fat (24.2%
calories from fat); 12g Protein; 61g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 330mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 20206 0 0 0 0 2609 0 0 0 901322 5228 0 0