Sopa de fideo with chickpeas

Name: Sopa de fideo with chickpeas
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 180 g Dry wheat spaghetti; 240 g Cooked chickpeas, drained; 300 g Chopped canned tomatoes; 80 g Onion; 8 g Garlic; 15 g Rapeseed oil; 750 g Water; 3 g Salt; 10 g Fresh parsley

Mexican toasted short-noodle soup in tomato broth, enlarged with cooked chickpeas for a two-person meal.

Estimated total time: 25 minutes2 portionsAbout 610 kcal per portion

Sopa de fideo with chickpeas — representative dish photograph — Photo: Wotancito · CC BY-SA 4.0 · Photo source. Wikimedia photograph; responsive display cropping. The pictured serving shows no chickpeas or parsley; the photograph’s broth composition is unverified.

Ingredients for 2 portions

180 g Dry wheat spaghetti
240 g Cooked chickpeas, drained
300 g Chopped canned tomatoes
80 g Onion
8 g Garlic
15 g Rapeseed oil
750 g Water
3 g Salt
10 g Fresh parsley

Method

Break 180 g dry egg-free wheat spaghetti into 2–3 cm lengths to stand in for short Mexican fideo. Drain and rinse 240 g already-cooked chickpeas; dried chickpeas would need soaking and cooking before this 25-minute window.
Blend 300 g chopped canned tomatoes with 80 g quartered onion, 8 g peeled garlic and 3 g salt until nearly smooth. Measure 750 g water and finely chop 10 g parsley.
Heat 15 g rapeseed oil in a soup pot over medium heat. Add the short dry spaghetti pieces and stir constantly for 3–4 minutes until evenly golden; stop before any strands burn.
Carefully add the blended tomato mixture and stir for 1 minute, then add the water. Bring to a lively simmer and cook for 8–10 minutes, until the pasta is nearly tender. Stir in the cooked chickpeas for the last 3–4 minutes so they heat through. Divide the entire soup between two large bowls and scatter the parsley over them.

The Mexican reference permits short broken spaghetti when fideo is unavailable, and mentions chickpeas as an optional protein addition. Here 180 g dry pasta and 240 g drained cooked chickpeas make a larger vegan lunch or dinner rather than the reference’s small starter soup. Buy plain egg-free spaghetti. The 25-minute estimate assumes chickpeas are already cooked; dried chickpea preparation is excluded. Gluten is flagged; cross-contact and product labels still need review. The Commons photograph depicts plain reddish fideo soup without visible chickpeas or parsley, and its actual broth ingredients are unknown. Calories are estimated from the listed weights, not the source’s nutrition panel.

Sopa de fideo con garbanzos

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Alejandra Graf / Piloncillo & Vainilla — Mexican sopa de fideo reference

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