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Photo: Ngoc Minh Ngo Photo by: Photo: Ngoc Minh Ngo

Chickpea Pasta with Almonds and Parmesan

Real Simple JANUARY 2008

  • Yield: Makes 4 servings
  • Prep time:20 Minutes

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

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.

Nutritional Information

Amount per serving
  • Calories: 652
  • Calories from fat: 22%
  • Fat: 14g
  • Saturated fat: 1g
  • Cholesterol: 8mg
  • Sodium: 782mg
  • Carbohydrate: 110g
  • Fiber: 7g
  • Sugars: 6g
  • Protein: 26g
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Chickpea Pasta with Almonds and Parmesan recipe

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