Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.
Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes.
Full of spices, fresh ginger, and sweet dried apricots, this is a spunky and highly fragrant stew. The kale gives it enough vegetable matter to make it a one-pot meal, and the chickpeas are velvety and satisfying.