Meatless Monday
Chickpea Angel Hair Pasta
Ingredients
* 3 cloves garlic, chopped
* 7 cups low-sodium vegetable broth
* 1/2 teaspoon crushed red pepper
* 1 pound angel hair pasta
* 1 15.5-ounce can chickpeas
* 1 cup flat-leaf chopped parsley
* 1/4 cup unsalted chopped almonds
* 1/2 cup grated Parmesan
How to Make It
Step 1
Heat one tablespoon of oil in a large saucepan over medium-high heat.
Step 2
Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.
Step 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.
Step 4
Divide among individual bowls and top with the almonds and Parmesan.
Ingredients
* 3 cloves garlic, chopped
* 7 cups low-sodium vegetable broth
* 1/2 teaspoon crushed red pepper
* 1 pound angel hair pasta
* 1 15.5-ounce can chickpeas
* 1 cup flat-leaf chopped parsley
* 1/4 cup unsalted chopped almonds
* 1/2 cup grated Parmesan
How to Make It
Step 1
Heat one tablespoon of oil in a large saucepan over medium-high heat.
Step 2
Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.
Step 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.
Step 4
Divide among individual bowls and top with the almonds and Parmesan.
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