Chickpea Pasta with Almonds and Parmesan

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

Preparation

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.