Chickpea Pasta with Almonds and Parmesan
Chickpea Pasta with Almonds and Parmesan
Total Time: 20 minutes
1 Tbsp olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 tsp crushed red pepper flakes
Kosher salt
1 pound angel hair pasta
1 15.5-oz can chickpeas, drained and rinsed
1 c flat-leaf parsley, chopped
1/4 c unsalted, roasted almonds, chopped
1/2 c grated Parmesan
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 slat 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.
Yield: 4 servings
From www.realsimple.com
Ken's rating: ****
Chalsea's rating: ****1/2
This tasted much like a grown-up chicken noodle soup. I absolutely loved it!
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment