Chickpea Pasta With Almonds and Parmesan

Submitted by Goodlookin Cookin

"I got this yummy and unique vegetarian pasta recipe from Real Simple, and that's just what it is! Crushed red pepper flakes give it a great kick, but if you're not into heat leave them out. The best part of this dish, it's all made in one pot, so cleanup is a breeze!"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 14.79 ml olive oil
• 3 garlic cloves, chopped
• 1656.13 ml low sodium vegetable broth (I have used chicken broth, as well)
• 2.46 ml crushed red pepper flakes
• salt
• 453.59 g thin whole wheat spaghetti
• 439.41 g can chickpeas, drained and rinsed
• 236.59 ml flat leaf parsley, chopped
• 59.14 ml roasted unsalted almonds, chopped
• 118.29 ml grated parmigiano-reggiano cheese

directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for one minute.
3. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
4. Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
5. Stir in the chickpeas and parsley.
6. Divide among individual bowls and top with the almonds and cheese.

Reviews

[mandagirl]

Love it!! Thanks!

 

[DaisySunshine]

Fabulous, unique pasta dish. For my hubby who enjoys meat I steamed a chicken breast cut it up and added it to his plate. I only used 4 cups of broth but other than that followed the recipe and it turned out great! Easy and tasty!

 

[Prairies all around]

Great! So tasty! I had a big can of chickpeas in my cupboard that I had no use for till this recipe came along! I'm always trying to find new no-meat recipes that my husband will like and this was definitely one of them. A keeper.