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Chickpea Pasta With Almonds and Parmesan

Ngoc Minh Ngo
Serves 4 Hands-On Time: 20m Total Time: 20m

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

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, red pepper, and 3/4 teaspoon salt and 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.
By Sara Quessenberry,  January 2008
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Quick Tip

Goya's low-sodium chickpeas are plump and tender and stay in one piece, unlike the often mushy, mealy ones from other companies.

Nutritional Information

  • Per Serving
  • Calories 652Calories From Fat 22%
  • Fat  14g
  • Sat Fat  1g
  • Cholesterol  8mg
  • Sodium  782mg
  • Carbohydrate  110g
  • Fiber  7g
  • Sugar  6g
  • Protein  26g
What does this mean? See Nutrition 101.

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