Directions:
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for one minute.
- Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
- Stir in the chickpeas and parsley.
- Divide among individual bowls and top with the almonds and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 785.5 Kcal (3289 kJ) | ||
| Calories from fat | 167.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.63g | 29% | |
|---|---|---|---|
| Cholesterol | 5.49mg | 2% | |
| Sodium | 2259.1mg | 94% | |
| Potassium | 1081.72mg | 23% | |
| Total Carbs | 137.49g | 46% | |
| Sugars | 9.23g | 37% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 29.1g | 58% | |
| Vitamin C | 29.8mg | 50% | |
| Iron | 10.2mg | 57% | |
| Calcium | 174.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 128.71 Kcal (539 kJ) | ||
| Calories from fat | 27.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 29% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 2% | |
| Sodium | 370.16mg | 94% | |
| Potassium | 177.24mg | 23% | |
| Total Carbs | 22.53g | 46% | |
| Sugars | 1.51g | 37% | |
| Dietary Fiber | 0.94g | 23% | |
| Protein | 4.77g | 58% | |
| Vitamin C | 4.9mg | 50% | |
| Iron | 1.7mg | 57% | |
| Calcium | 28.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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