chickpea pasta with toasted almonds

This is one of my favorite go-to recipes when we have "nothing in the house" and we're starving. I've made it a half dozen times or so and each time it's more delicious than I remembered. You'll notice I substituted a few things and even added fresh tomatoes (from our garden!) at the end.

Chickpea Pasta with Toasted Almonds
1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth (we used water)
1/2 teaspoon crushed red pepper flakes
kosher salt
1 pound angel hair pasta (or whatever pasta you have around)
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped (we used basil)
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan (we used mozzarella)

Heat the oil in a large saucepan over medium-high heat.

Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon 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 6 minutes. Stir in the chickpeas and parsley.

Divide among individual bowls and top with the almonds and Parmesan

recipe adapted from real simple magazine