I used to make this a lot when my boys were living at home. I found the page today in my stash of recipes ripped from a Real Simple Magazine 2008.
It’s super simple, a unique spin off of regular spaghetti night and really tasty.
The chickpeas and almonds give the pasta the protein it needs and the red pepper flakes give it the perfect hotness. We like it, hope you do too.
1 Tablespoon Olive Oil
3 cloves garlic, minced
7 cups – low sodium vegetable broth (can use chicken broth too)
1/2 teaspoon – red pepper flakes
Salt to taste (about 3/4 teaspoon)
1 pound – angel hair or spaghetti (I used spaghetti so it took a few minutes more to cook)
1- 15.5 ounce can of chickpeas, drained and rinsed
Dried parsley – (a few shakes over top to make it pretty) Can use fresh too, chopped up.
1/4 cup – unsalted roasted almonds, sliced (or chopped from whole almonds)
1/2 cup – parmesan
Heat the oil in a deep sided skillet
Stir in your garlic and heat through for one minute
Add your broth, red pepper, salt and bring to a boil
Add your pasta. (I break mine up to make shorter pieces, but you don’t have to.)
Stir occasionally to prevent sticking. You can put the skillet lid on if cooking spaghetti to ensure it’s not too al dente.
Cook for 6 minutes for angel hair. 8 minutes for spaghetti. (If there is broth still in the bottom of the pan when the timer goes off, don’t fret. This will absorb into the pasta.)
Divide among plates or bowls, top with the almonds and parmesan and enjoy!