Friday, May 8, 2009

Chickpea Pasta with Almonds and Parmesan

This recipe is adapted from Real Simple magazine and makes four servings.

This is a quick pasta dish that can be whipped up with things from your pantry. It's a nice, light pasta dish, heavy on flavor, but low in fat.

1 tablespoon olive oil
3 cloves garlic, chopped
7 cups veggie broth
1/2 teaspoon crushed red pepper flakes
kosher salt
12 ounces angel hair pasta
1 15.5 ounce can of chickpeas, rinsed
1 cup fresh flat-leaf parsley, chopped (I didn't use since I don't like it)
1/2 cup grated Parmesan
1/4 cup roasted almonds, chopped

Heat oil in a large saucepan over medium heat.

Add the garlic and cook, stirring, for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil. Add the pasta and cook, stirring occasionally, until broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in chickpeas and parsley. Sprinkle with cheese and almonds before serving.


  1. I tore this recipe out of Real Simple and it's in my stack of things to make. Your photo makes it look even more delicious!

  2. YUM. Sounds simple and delicious.

  3. Thank you so much Jill! I hope you enjoy it when you make it.