Chickpea Pasta with Almonds and Parmesan

Serves 4

1 tbs. olive oil
3 cloves garlic, chopped
7 cups low-sodium or home-made broth
1/2 tsp. crushed red pepper flakes
1 pound angel-hair pasta
1 15.5-oz can chickpeas, drained and rinsed
1 cup fresh flat-leaf parsley, chopped
1/4 cup roasted unsalted almonds, chopped coarsely
1/2 cup grated Parmesan
salt to taste

1. Heat the oil in a large saucepan over medium-high heat. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt, and bring to a boil.

2. 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.

3. Divide into bowls and top with the almonds and Parmesan.

Recipe from "Real Simple" Magazine