Hey Everyone! Hope you are having a great day!
Since we try to limit the amount of animal protein we eat here at Casa Budget Design Girl, I thought I would share one of our favorite recipes. This is a recipe that I got from my sister, and so far, everyone that we have served it to LOVES it!
It is so deilsh!
Here is the recipe.
Chickpea Pasta With Almonds and Parmesean.
Chickpea Pasta With Almonds and Parmesean.
1T. olive oil
3 cloves garlic
7 cups low sodium chicken broth (I use organic.)
1/2 t. red pepper flakes (I use more like 1/4 t.)
Kosher salt
1 pound multigrain spaghetti or angel hair pasta
1 15oz can Chickpeas (I use organic.) Drained and rinsed.
1 Cup flat leaf parsley
1/2 Cup grated fresh parmesan cheese
Chopped almonds (or I have also used raw pecans) to taste for topping.
Heat the oil in a large saucepan over med-high heat
Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 t. 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 5 minutes. Stir in the chickpeas and the parsley.
Divide among individual bowls and top with parmesan and chopped nuts.
...Just serve it with a big salad and some bread, if you like.
Bon Appetit!
xo
Sounds delicious! We are always looking for meatless dishes to serve during the week.
ReplyDeletefabulous recipie!! the chick peas give all the protein too! looks delicious!
ReplyDeleteThis is my kind of vegetarian meal. I use Barilla's multi-grain pasta, like it so much more than whole wheat. Please share this on my foodie friday linky today.
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