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1
In a large, heavy pot, heat the oil until shimmering.
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2
Add the onion, carrot and garlic and cook over moderate heat, stirring, until the vegetables just start to brown, about 5 minutes.
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3
Stir in the coriander, fennel, cocoa, saffron and bay leaf; cook for 10 seconds.
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4
Increase the heat to high, add the tomatoes, ancho chiles and water; bring to a boil.
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5
Reduce the heat to moderate and simmer for 25 minutes.
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6
Discard the bay leaf.
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7
Working in batches, puree the broth in a blender until smooth.
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8
Strain into a clean pot.
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9
Season the broth with salt and pepper and boil over high heat until reduced to just 8 cups.
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10
In a large, deep skillet, heat the olive oil until shimmering.
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11
Add the pasta and cook over moderate heat, stirring, until golden, 5 minutes.
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12
Stir in the Swiss chard by handfuls, adding more as it wilts.
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13
Add the broth and bring to a boil over high heat.
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14
Cook over moderate heat, stirring occasionally, until the pasta is almost tender and most of the broth has been absorbed, about 15 minutes.
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15
Add the chickpeas and cook, stirring, until heated through and the broth has been almost completely absorbed by the pasta, about 3 minutes longer.
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16
Stir in 2 tablespoons of the Orange Aioli, season with salt and pepper and serve with the remaining aioli.
