Chickpea and Parmesan Pasta

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   First, heat oil in a large saucepan over medium-high heat.

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   Stir in garlic and cook for one minute.

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   Add broth, red pepper flakes and 3/4 teaspoon salt and bring to boil.

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   3.

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   Add the pasta and cook, stirring until the broth is nearly absorbed and the pasta is al dente (about 6 minutes).

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   Stir in chickpeas and parsley.

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    5.

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    Serve in bowls and top with grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.