Chickpea Pasta With Almonds and Parmesan
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
- 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.
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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