Chickpea Pasta With Almonds And Parmesan

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 7 cups low sodium vegetable broth (i have used chicken broth, as well)
• 1/2 teaspoon crushed red pepper flakes
• salt
• 1 lb thin whole wheat spaghetti
• 1 (15 1/2 ounce) can chickpeas, drained and rinsed
• 1 cup flat leaf parsley, chopped
• 1/4 cup roasted unsalted almonds, chopped
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

• 1 heat the oil in a large saucepan over medium-high heat.
• 2 stir in the garlic and cook for one minute.
• 3 add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
• 4 add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
• 5 stir in the chickpeas and parsley.
• 6 divide among individual bowls and top with the almonds and cheese.