Chickpeapastawithalmondsandparmesan Recipes

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CHICKPEA PASTA WITH ALMONDS AND PARMESAN



Chickpea Pasta With Almonds and Parmesan image

I got this yummy and unique vegetarian pasta recipe from Real Simple, and that's just what it is! Crushed red pepper flakes give it a great kick, but if you're not into heat leave them out. The best part of this dish, it's all made in one pot, so cleanup is a breeze!

Provided by Goodlookin Cookin

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 garlic cloves, chopped
7 cups low sodium vegetable broth (I have used chicken broth, as well)
1/2 teaspoon crushed red pepper flakes
salt
1 lb thin whole wheat spaghetti
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 cup flat leaf parsley, chopped
1/4 cup roasted unsalted almonds, chopped
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • Heat the oil in a large saucepan over medium-high heat.
  • Stir in the garlic and cook for one minute.
  • Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
  • Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
  • Stir in the chickpeas and parsley.
  • Divide among individual bowls and top with the almonds and cheese.

CHICKPEA PASTA WITH LEMON



Chickpea Pasta With Lemon image

Modified from a recipe originally found at Real Simple; original recipe called for almonds and Parmesan cheese

Provided by Rainya Mosher

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 garlic cloves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 teaspoons italian seasoning
kosher salt
4 cups stock (vegetable or chicken)
1 lb angel hair pasta (or gluten-free pasta variety of choice)
15 1/2 ounces chickpeas, drained and rinsed (1 can)
1 cup flat leaf parsley, chopped
1/2 cup parmesan cheese, grated (optional)

Steps:

  • Heat the oil in a large saucepan over medium-high heat.
  • Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
  • Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.
  • Divide among individual bowls and top with Parmesan or dairy free cheese (if using).

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