Chickpea and Swiss Chard Fideos with Orange Aioli

Ingredients

• 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
• Pinch of 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
• 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
• One 15-ounce can of chickpeas, drained and rinsed
• 2 tablespoons of Orange Aioli

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