Chickpea and Almond Pasta.

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.

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