Average: 5 (1 vote)
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8 servings

1 box ( 16 ounces) Fideo Cut Spaghetti, whole wheat

4 tablespoons extra virgin olive oil

1 onion, diced

3 cloves garlic, chopped

2 tablespoons thyme, chopped

3 cans chickpeas, low sodium

3 quarts chicken stock

1 can (14 oz) chopped tomatoes

2 teaspoons parsley, chiffonade

Salt and pepper to taste

  • In a large pot, sauté chopped onions and thyme in olive oil until translucent, about five minutes. Add chopped garlic, cook additional two minutes. 
  • Stir in chickpeas (reserve 1 cup of chickpeas for garnish), broth, and tomatoes and bring to a boil. 
  • Season with salt and pepper and simmer for ten minutes. 
  • In batches, process the soup in a blender until smooth. 
  • Add mixture to pot. 
  • Add the reserved chickpeas and bring to a boil. 
  • Add pasta and cook for half of the recommended cooking time on the box. 
  • Let rest for 10 minutes. 
  • Before serving, drizzle with olive oil and garnish with parsley. 

Recipe and photo courtesy Barilla


Calories: 450
Total Fat: 13g
Saturated Fat: 1.5g
Sodium: 230mg
Total Carbohydrate: 71g
Fiber: 14g
Protein: 18g

Yield: 8 servings

How'd it Taste?

This is easy and makes a lot. I had never heard of fideo until about three weeks ago. I especially appreciate this recipe because I can save money on meat, due to the chick peas.

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