Chickpea Pasta with Almonds

We like to eat this pasta on picnics. Just pack the almonds separately to keep their crunch.

by Elizabeth Savoie Dronet

1 Tbsp olive oil
2 cloves of garlic
3.5 cups of vegetable broth (1.5 cubes of Knorr brand)
1/8-1/4 tsp crushed red pepper flakes
8oz angel hair pasta
1 can chickpeas, drained and rinsed
1/2 cup flat leafed parsley, chopped
1/4 cup unsalted roasted almonds, chopped (can use less)
1/4 cup Parmesan cheese

Heat the oil in a medium saucepan. Cook garlic for 1 minute.  Add broth and red pepper and bring to a boil.  Add the pasta, stirring until the broth is mostly absorbed, around 6 minutes. Stir in chickpeas and parsley.  Serve with Parmesan cheese and almonds on top. Eat warm or at room temperature.