Spicy Chickpea Pasta

When we made this recipe last week, I was totally struck by how pretty it is!  I love the spice that the red pepper flakes add.  Once again, this recipe was originally slatted for 4 people, but I had half a serving.  Even better, this is an easy weeknight meal and some nights you do not want to waste too much time cooking!

Spicy Chickpea Pasta
from Real Simple
  • 1 Tbsp olive oil
  • 3 chopped garlic cloves
  • 7 cups low sodium chicken broth
  • crushed red pepper (to taste-or appearance)
  • salt
  • 12 oz. angel hair pasta
  • 15.5 oz can chickpeas
  • 1 cup chopped parsley
  • 1/2 cup grated parmesan
Heat a large saucepan over medium-high heat and add the oil.  When the pan is ready Add the garlic and stir for a minute before adding the broth, 1/2 t red pepper flakes, and .3/4 t salt.  Once this combination comes to a boil add the pasta and stir occasionally until the broth is nearly absorbed.  This should take about 6 minutes.  Then add the chickpeas and parsley.  Sprinkle each serving with some parmesan.

Nutritionals (Serves 8): Cals: 326, Fat: 7, Protein: 13, Carb: 55, Fiber: 3.5(the nutritionals include the addition of .25 c roasted almonds-I omitted that step)