- 1 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups water
- 1/2 cup dry white wine
- 1/2 teaspoon crumbled saffron thoureads
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 6 garlic cloves, thinly sliced
- 4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2-inch pieces
- 2 tablespoons unsalted butter, cut into pieces
- 1 medium onion, finely chopped
- 12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths
- 1 (14- to 19-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup sliced almonds with skins, toasted
- Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.
- Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.
- Serve pasta sprinkled with almonds and drizzled with oil.