Chickpea Pasta With Almonds And Parmesan

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 7 cups low-sodium vegetable or chicken broth
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 1 pound angel hair pasta
• 1 15.5-ounce can chickpeas, drained and rinsed
• 1 cup flat-leaf parsley, chopped
• 1/4 cup unsalted roasted almonds, chopped
• 1/2 cup grated parmesan

1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for 1 minute. Add the broth, red pepper and 3/4 teaspoon salt and bring to a boil.
3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley. Top with almonds and parmesan.

olive oil, garlic, vegetable, red pepper, kosher salt, pasta, chickpeas, flatleaf parsley, almonds, parmesan

Taken from www.epicurious.com/recipes/member/views/chickpea-pasta-with-almonds-and-parmesan-50014871 (may not work)