Thursday, April 9, 2009

Recipe of the Week: Chickpea Pasta with Almonds and Parmesan

I came across this recipe in January's Real Simple Magazine. I didn't think much of it until it was torn out of the magazine and lying on the kitchen counter. That is a sure sign that someone in the house is hungry!


Chickpea Pasta with Almonds and Parmesan

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes


1 tablespoon olive oil

3 cloves garlic, chopped

7 cups low-sodium vegetable or chicken broth

1/2 teaspoon crushed red pepper

Kosher salt

12 ounces angel hair pasta

1 15 1/2 -ounce can chickpeas, rinsed

1 cup fresh flat-leaf parsley, chopped

1/2 cup grated Parmesan (2 ounces)

1/4 cup roasted almonds, chopped


Heat the oil in a large saucepan over medium-high heat.

Add the garlic and cook, stirring, for 1 minute (do not let it brown). 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 6 minutes. Stir in the chickpeas and parsley. Sprinkle with the Parmesan and almonds before serving.

-- Recipe from the January issue of Real Simple

Image courtesy of Google