Spicy Chickpea Spaghetti with Almonds and Parmesan
Elevate your weeknight dinner with this Spicy Chickpea Spaghetti with Almonds and Parmesan, a one-pot wonder that's packed with flavor and nutrition. This vegetarian dish features tender, whole wheat spaghetti simmered in a deliciously seasoned vegetable broth, complemented by protein-rich chickpeas and a zesty kick from crushed red pepper flakes. The vibrant flat-leaf parsley adds freshness, while the roasted almonds provide delightful crunch and nuttiness. Finished off with a generous sprinkle of Parmigiano-Reggiano cheese, this pasta is not only satisfying but also quick to make and clean up – perfect for busy evenings or a cozy weekend meal. Customize the heat level to your liking by adjusting the red pepper flakes, making it a versatile favorite for every palate.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
olive oil
1 tablespoon (none)
garlic cloves
3 (chopped)
low sodium vegetable broth
7 cups (none)
crushed red pepper flakes
1/2 teaspoon (none)
salt
to taste (none)
thin whole wheat spaghetti
1 lb (none)
chickpeas
1 (15 1/2 ounce) can (drained and rinsed)
flat leaf parsley
1 cup (chopped)
roasted unsalted almonds
1/4 cup (chopped)
Parmigiano-Reggiano cheese
1/2 cup (grated)
Instructions
1
In a large saucepan, heat the olive oil over medium-high heat until shimmering.
2
Add the chopped garlic and sauté for about 1 minute until fragrant, taking care not to brown it.
3
Pour in the vegetable broth, then stir in the crushed red pepper flakes and 3/4 teaspoon of salt. Bring the mixture to a rolling boil.
4
Once boiling, add the thin whole wheat spaghetti and cook for approximately 6 minutes, stirring occasionally until the pasta is al dente and most of the broth has been absorbed.
5
Fold in the drained and rinsed chickpeas along with the chopped parsley, stirring well to combine. Allow to cook for another minute to heat through.
6
Remove from heat and serve immediately, dividing the pasta among individual bowls. Top each serving with the chopped roasted almonds and grated Parmigiano-Reggiano cheese for an extra layer of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chickpea Spaghetti with Almonds and Parmesan?
It is a nutritious one-pot vegetarian pasta dish featuring whole wheat spaghetti, protein-rich chickpeas, and crunchy roasted almonds.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish that uses vegetable broth and plant-based proteins like chickpeas and almonds.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the main protein source in this dish?
The main protein sources are chickpeas, almonds, and whole wheat spaghetti.
How do I make this dish spicier?
You can increase the amount of crushed red pepper flakes to suit your preference for heat.
Can I use regular spaghetti instead of whole wheat?
Yes, you can substitute regular spaghetti, though whole wheat offers more fiber and a nuttier flavor.
What kind of broth is recommended?
The recipe suggests using 7 cups of low sodium vegetable broth.
Is this a one-pot meal?
Yes, the spaghetti is cooked directly in the vegetable broth in a large saucepan for easy cleanup.
What type of cheese is used for finishing?
The dish is finished with a generous sprinkle of grated Parmigiano-Reggiano cheese.
Do I need to cook the chickpeas before adding them?
No, you use one 15.5-ounce can of chickpeas that have been drained and rinsed; they just need to be heated through.
How long does it take to cook the pasta?
The thin whole wheat spaghetti takes approximately 6 minutes to cook until al dente.
What kind of nuts are used in the recipe?
The recipe calls for 1/4 cup of chopped roasted unsalted almonds.
Can I omit the almonds?
Yes, you can omit them, but they provide a delightful crunch and nuttiness to the meal.
What type of parsley is best for this recipe?
Chopped flat-leaf parsley is recommended for its fresh flavor.
How do I prepare the garlic for this dish?
You should use three garlic cloves and chop them before sauteing.
Should I drain the chickpeas?
Yes, the chickpeas should be drained and rinsed before being added to the pasta.
How much salt is required?
The recipe uses 3/4 teaspoon of salt in the broth and additional salt to taste.
What type of oil is used to saute the garlic?
The recipe uses one tablespoon of olive oil.
Why use low sodium vegetable broth?
Using low sodium broth allows you to better control the overall saltiness of the dish.
How much broth is needed for 1 lb of spaghetti?
The recipe requires 7 cups of vegetable broth to cook the pasta and create the sauce.
When do I add the almonds?
The chopped almonds are added as a topping just before serving.
Is this recipe good for busy weeknights?
Yes, it is designed to be quick to make and easy to clean up, perfect for busy evenings.
Can I use a different cheese besides Parmigiano-Reggiano?
Yes, you can use other hard cheeses like Pecorino Romano, though it will slightly alter the flavor.
How do I prevent the garlic from burning?
Saute the garlic for only about 1 minute until fragrant and ensure it does not brown.
When should I add the parsley?
Fold the chopped parsley into the pasta along with the chickpeas after the pasta is cooked.
What is the final texture of the pasta?
The pasta should be al dente, meaning it is tender but still has a slight bite.
Do I cook the spaghetti separately?
No, the spaghetti is cooked directly in the seasoned vegetable broth.
What should I do with the red pepper flakes?
Stir the red pepper flakes into the vegetable broth before bringing it to a boil.
Can I adjust the serving size?
The recipe is written for 4 servings, but you can scale the ingredients proportionally if needed.
What makes this dish healthy?
It uses whole grain pasta, heart-healthy olive oil, and fiber-rich chickpeas and almonds.