One of my New Year’s Resolutions for 2007 was to eat more “whole” foods, in other words things that didn’t come from a package. My ability to fulfill this wish was significantly improved by our weekly CSA box from Two Small Farms, but now that we’re in the throws of Winter the boxes have stopped and my cooking creativity suddenly stunted. One reliable place for inspiration is Real Simple Magazine (I teased about it in my last post saying my life is to hectic read Real Simple) who regularly print simple delicious recipes. No Martha Stewart recipes here, just quick 5 ingredient meals anyone can make.
This month I found this one and was utterly delighted. The ingredients might not sound that inspiring, but give it a try and you won’t be disappointed. In terms of ingredients, we used Bertoli Cappelini, Trader Joe’s jar of chopped garlic (for the ultimately lazy), Better then Bouillon for the chicken broth, whole red pepper flakes (not crushed), curly parsley (they were out of flat) and Asiago instead parmesan cheese. My hubby said maybe we should use a little less parsley next time, but honestly I thought the quantities were spot-on. One change I will make next time is to add a spinach side salad. With the smaller pasta and no meat you aren’t too full after your serving, so bulking it up with some green leafys would be a good idea. Enjoy and tell me what you think.
Super Delicious Chickpea Almond Pasta
1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
Kosher salt
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan
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.
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.
Divide among individual bowls and top with the almonds and Parmesan.
