I found this recipe in a Real Simple article about making dinner from practically nothing.
I love the concept, and as I’m a fan of chickpeas, this recipe is an easy fit into my own dinner rotation.
Give it a try in yours.
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
Yield: 6 servings
1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium chicken broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium-low heat.
Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes.
Add the broth and bring to a simmer.
Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.