Chickpea Pasta with Almonds and Parmesan |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
3 cloves garlic, chopped |
7 cups low-sodium vegetable or chicken broth |
1/2 teaspoon crushed red pepper flakes |
kosher salt |
1 pound angel hair pasta |
1 15.5-ounce can chickpeas, drained and rinsed |
1 cup flat-leaf parsley, chopped |
1/4 cup unsalted roasted almonds, chopped |
1/2 cup grated parmesan |
Directions:
1. Heat the oil in a large saucepan over medium-high heat.Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley. Divide among individual bowls and top with the almonds and Parmesan.
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