Chickpea Pasta!

I love chickpeas!!

1 Tb olive oil
3 cloves garlic, chopped
7 cups vegetable or chicken broth
1/2 tsp crushed red pepper
Kosher salt
12 oz angel hair pasta
1 (15.5 oz) can chickpeas (rinsed)
1 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan
1/4 cup roasted almonds, chopped

• Heat the oil in a large saucepan over medium-high heat.
• Add the garlic and cook, stirring, for 1 minute (do not let it brown).
• Add the broth, red pepper, and 3/4 tsp salt and bring to a boil.
• Add the pasta and cook, stirring until the broth is nearly absorbed the pasta is al dente, about 6 mins.
• Stir in the chickpeas and parsley.
• Sprinkle with the Parmesan and almonds before serving.