Chickpea Pasta With Almonds and Parmesan

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Photo by Ngoc Minh Ngo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 652 calories
    • Calories 22 calories from fat
    • Fat 14 g
    • Sat Fat 1 g
    • Cholesterol 8 mg
    • Sodium 782 mg
    • Protein 26 g
    • Carbohydrate 110 g
    • Sugar 6 g
    • Fiber 7 g

Heat the oil in a large saucepan over medium-high heat.Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. 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.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 3 cloves garlic, chopped
  3. Check 7 cups low-sodium vegetable or chicken broth
  4. Check 1/2 teaspoon crushed red pepper
  5. Check kosher salt
  6. Check 1 pound angel hair pasta
  7. Check 1 15.5-ounce can chickpeas, drained and rinsed
  8. Check 1 cup flat-leaf parsley, chopped
  9. Check 1/4 cup unsalted roasted almonds, chopped
  10. Check 1/2 cup grated Parmesan

Directions

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.
  3. 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.
  4. Divide among individual bowls and top with the almonds and Parmesan.