Chickpea Pasta with Almonds and Parmesan
This is one of our family’s go-to recipes. It’s easy, fast, flexible, and frugal. My two-year-old and husband love this alike. If you don’t have nuts, crush up croutons on top. Also, don’t fret if you don’t have any fresh parsley on hand use basil, young kale, chard, spinach or any greens you may have on hand. My mantra is, “use what you have”.
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 medium yellow onion, diced
- 4-5 cups low-sodium vegetable or chicken broth * (I just eye ball it – about 1 inch or so over the pasta is enough)
- 1/2 teaspoon crushed red pepper flakes
- kosher salt to taste (about 3/4 tsp or to taste)
- 1 pound angel hair pasta (Spaghetti works well too)
- 1 15.5-ounce can chickpeas, drained and rinsed (I like the Goya brand)
- 3/4 c -1c frozen peas or mixed vegetable mix
- 1/2 – 1 cup flat-leaf parsley, chopped
- 1/4 cup unsalted roasted almonds, chopped or sliced, walnuts, or pine nuts also work.
- 1/2 cup grated Parmesan*
- Heat the oil in a large saucepan over medium-high heat.
- Cook the onion until soft or if time permits caramelize them.
- Stir in the garlic and cook for 1 minute (being careful not to burn the garlic).
- Add the broth, red pepper, and 3/4 teaspoon salt, if needed, and bring to a boil.
- 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, veggies, half the cheese, and parsley.
- Divide among individual bowls and top with the almonds and remaining Parmesan.
*Tips – Don’t have enough broth? Use bouillon or dilute what broth you may have with water. OR Use up left over dry white wine as part of the broth volume. Sub in any white cheese you have, pepper jack is fab too!