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Chickpea Pasta with Almonds and Parmesan

Photo: Ngoc Minh Ngo
Prep time 20 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.