javachip01/28/11




This is so yummy, and great for a vegetarian. DON'T skip the parmesean, it really completes the dish.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #1310

























INGREDIENTS













  • 1 Tbsp olive oil










  • 3 cloves garlic, chopped










  • 7 cup low-sodium vegetable or chicken broth










  • ½ tsp crushed red pepper










  • 1 kosher salt










  • 1 lb angel hair pasta










  • 1 (15.5 oz) can chickpeas, drained and rinsed










  • 1 cup flat-leaf parsley, chopped










  • ¼ cup unsalted roasted almonds, chopped










  • ½ cup grated Parmesan










  1. 1.Heat the oil in a large saucepan over medium-high heat.




  2. 2.Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.




  3. 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.




  4. 4.Divide among individual bowls and top with the almonds and Parmesan.
















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