We all have those staple ingredients in our pantries that make cooking on weeknights easy and all the more delicious for being so. For us, pasta and chickpeas are always in our pantry, and last week we made the most incredible pasta we now feel is our duty to pass along to everyone who might be looking for easy meals that taste like they took hours to create.
- 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 or pasta of your choice
- 1 15.5-ounce can of chickpeas, drained and rinsed
- 1 cup flat-leaf parsley, chopped
- 1/2 cup grated parmesan
First, heat oil in a large saucepan over medium-high heat. Stir in garlic and cook for one minute.
Add the broth, red pepper flakes, 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).
“Did I hear someone open a can? Tuna!?”
Stir in chickpeas and parsley.
Serve in pretty bowls and top with parmesan, sliced almonds, or an
extra something of your choice.
There you have it. A super easy recipe that is ready in less than thirty minutes. It also tastes great the second day, so if you make extra you won’t be disappointed in round two.
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