Fideos

with Lamb Sausage, Chickpeas & Mint

TOTAL TIME

45 MIN

Serves 4

Fideos are thin noodles used in a paella-like Spanish dish called fideuà. My variation follows the classic method of sautéing angel hair pasta in a skillet to add a toasty flavor. I love this dish, but I won’t lie—I sometimes skip the pasta and double the chickpeas to make a fast Mediterranean-style stew. After all, we’re just cooking, not performing surgery.

• 2 tablespoons unsalted butter
• 12 ounces angel hair pasta, broken
• 1 tablespoon extra-virgin olive oil
• ½ pound merguez sausage, casings removed and meat crumbled
• 1 medium red onion
• 4 garlic cloves
• ½ teaspoon red pepper flakes
• 3 cups low-sodium chicken broth
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can chickpeas, drained and rinsed
• Crumbled farmer cheese, for topping
• Plain Greek yogurt, for serving
• Fresh mint leaves, for topping

In a large saucepan, melt the butter over medium heat. Add the broken pasta and cook, stirring frequently, until golden all over, about 7 minutes. Transfer the pasta to a large bowl.

In the same large saucepan, heat the olive oil over medium-high heat. Add the merguez and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, garlic, and red pepper flakes and cook, stirring, until just softened, about 5 minutes. Stir in the broth and tomato sauce and bring to a boil. Stir in the toasted pasta and chickpeas and simmer over medium-high heat, stirring continuously, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes.

Ladle the noodles into shallow bowls and top with crumbled farmer cheese, Greek yogurt, and mint leaves. Serve immediately.