Chickpea And Swiss Chard Fideos With Orange Aioli

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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 and 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

Orange Aioli

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