This is a recipe my twin sister sent me this afternoon. I know for a fact she has a way with pasta, so I have no doubt everyone will enjoy this!
2 tbsp olive oil
1-2 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp salt
7 c chicken or vegetable broth
3/4 lb uncooked angel hair pasta
1 can chickpeas, drained and rinsed
Parsley to taste
1/4 c toasted almonds
Shredded Parmesan to taste
Heat oil in large pot on medium-high heat. Add garlic and stir for 1 minute–do not let it brown. Add broth, red pepper flakes, and salt and stir. Bring to a boil. Add pasta and cook, stirring occasionally, until most of the broth is absorbed and pasta is cooked al dente (about 6 minutes). Add parsley and chickpeas and stir to combine. To serve, divide pasta into bowls and sprinkle with almonds and Parmesan cheese.