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
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.