Friday, June 10, 2011

Chickpea Pasta with Almonds and Parmesan

Chickpea Pasta with Almonds and Parmesan
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 7 cups low-sodium chicken broth
  • 1/2 teaspoon crushed red pepper
  • kosher salt (optional)
  • 1 pound whole wheat pasta
  • 1 15.5-ounce can garbanzo beans, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, sliced
  • 1/2 cup grated Parmesan cheese

 Heat the oil in a large saucepan over medium-high heat.
Stir in the garlic and cook for 1 minute.
 Add the broth, crushed red pepper, and optional salt. 
Bring to a boil.
  • Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about 9 to 11 minutes. 
Stir in the chickpeas or garbanzo beans and parsley.
Heat through.
Top with the sliced almonds and Parmesan cheese.

This is delicious by itself, as an entree...
or as a side-dish with chicken, beef, fish or pork on the grill.

The original recipe was found on Real Simple and has been adapted for our tastes.
Scroll down for a 'printer friendly' version...
click on 'no images'.

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