I spotted this in a magazine and thought it had a chance. Ben didn’t care for the chickpeas, but everyone else thought it was delicious. Bonus: this is an easy pantry supper that comes together really quickly.
1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
1 pound angel hair pasta (we used spaghetti)
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.