This is so yummy, and great for a vegetarian. DON'T skip the parmesean, it really completes the dish.
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.Heat the oil in a large saucepan over medium-high heat.
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.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.Divide among individual bowls and top with the almonds and Parmesan.