Latest revision as of 01:13, 16 September 2013

Serves: 4

Active Time: 20 minutes

Total Time: 20 minutes

From: Real Simple, January 2008

Ingredients

1 Tbsp. olive oil

3 cloves garlic chopped

7 cups vegetable broth

1/2 tsp. crushed red pepper flakes

kosher salt

1 lb. angel hair pasta

1 15.5 oz. chickpeas, drained and rinsed

1 cup flat-leaf parsley, chopped

1/4 cup roasted almonds, chopped

1/2 cup graded Parmesan

Directions

Step 1

Heat the oil in a large sauce pan over a medium-high heat.

Step 2

Stir in the garlic and cook for 1 minute. Add broth, red pepper, 3/4 tsp. salt and bring to a boil.

Step 3

Add 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.

Step 4

Divide among individual bowls and top with almonds and Parmesan.