Pasta and Chickpeas

Directions

1. 1
   In a food processor, puree 3 cups of the chickpeas with the chicken stock and 2 cups of water.
2. 2
   Transfer the puree to a large saucepan, add the remaining chickpeas and season with salt and pepper.
3. 3
   Add the chard stems and cook over low heat until tender, about 15 minutes.
4. 4
   Stir in the leaves and simmer until wilted, about 5 minutes.
5. 5
   Meanwhile, fill a medium pot with water, cover and bring to a boil.
6. 6
   Add salt and the spaghetti.
7. 7
   Cover partially until the water just returns to a boil, then uncover, stir the spaghetti and cook until al dente.
8. 8
   Drain, reserving some of the cooking liquid, and add the pasta to the chickpeas.
9. 9
   Add some of the reserved cooking water if the stew is too thick.
10. 10
    Serve in shallow soup plates, drizzled with the oil and sprinkled with parsley.