Chickpea Pasta With Almonds And Parmesan - cooking recipe

Ingredients

1 tablespoon olive oil
3 garlic cloves, chopped
7 cups low sodium vegetable broth (I have used chicken broth, as well)
1/2 teaspoon crushed red pepper flakes
salt
1 lb thin whole wheat spaghetti
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 cup flat leaf parsley, chopped
1/4 cup roasted unsalted almonds, chopped
1/2 cup grated parmigiano-reggiano cheese

Preparation

Heat the oil in a large saucepan over medium-high heat.
Stir in the garlic and cook for one minute.
Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
Stir in the chickpeas and parsley.
Divide among individual bowls and top with the almonds and cheese.