Angel Hair Pasta with Chickpeas and Almonds
4 servings
Easy dinner on a hot North Carolina night. Serve with a salad and some crusty bread.
1 tablespoon olive oil
3-4 garlic cloves, chopped
6-7 cups of vegetable broth
1 teaspoon red pepper flakes
1 pound angel hair pasta
1 can chick peas
1 cup parsley, chopped
¼ cup slivered almonds
½ cup Parmesan cheese, grated
Heat oil in a large saucepan. Add garlic and cook for 1-2 minutes. Add broth, red pepper and a pinch of salt. Bring to a boil and add pasta. Cook, stirring for 5-6 minutes until broth is almost all absorbed. Add chickpeas and parsley. Divide into 4 bowls, top with almonds and cheese.
