Recipe: Chickpea Pasta

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.

Chickpea Pasta

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.

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