Chickpea Pasta with Almonds and Parmesan

Real Simple
Chickpea Pasta with Almonds and ParmesanRecipe
Photo: Ngoc Minh Ngo
Makes 4 servings


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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


Prep: 20 Minutes

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.

Created date

December 2007

Nutritional Information

Calories 652
Caloriesfromfat 22 %
Fat 14 g
Satfat 1 g
Cholesterol 8 mg
Sodium 782 mg
Carbohydrate 110 g
Fiber 7 g
Sugars 6 g
Protein 26 g