Chickpea and Parmesan Pasta

Ingredients

• 1 Tablespoon Olive Oil
• 3 cloves Garlic
• 7 cups Low-Sodium Vegetable (or Chicken) Broth
• ¾ teaspoons Kosher Salt
• ½ teaspoons Crushed Red Pepper Flakes
• 1 pound Angel Hair Pasta Or Pasta Type Of Your Choice
• 1 can (15.5 Oz. Can) Chickpeas, Drained And Rinsed
• 1 cup Flat-leaf Parsley, Chopped
• ½ cups Grated Parmesan

Preparation Instructions

1. First, heat oil in a large saucepan over medium-high heat. Stir in garlic and cook for one minute.
2. Add broth, red pepper flakes and 3/4 teaspoon salt and bring to boil.
3. Add the pasta and cook, stirring until the broth is nearly absorbed and the pasta is al dente (about 6 minutes).
4. Stir in chickpeas and parsley.
5. Serve in bowls and top with grated parmesan.