Chickpea Pasta with Almonds and Parmesan
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
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