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1
If using dried chickpeas, put them in a soup pot and cover with water by 1 inch.
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2
Bring to a simmer and season with salt.
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3
Gently simmer the chickpeas until tender, adding more water as necessary to keep them covered with liquid, 1 to 2 hours depending on the age of the chickpeas.
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4
Drain and set aside.
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5
Meanwhile, heat the canola oil in a soup pot over medium heat and saute the onion, carrot, and a generous pinch of salt until the onion is translucent, about 3 minutes.
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6
Add the garlic and saute for 1 minute.
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7
Add the bay leaf, vanilla bean, saffron, coriander seed, fennel seed, cocoa, chile, tomatoes, and water.
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8
Increase the heat to medium-high and bring to a simmer.
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9
Cook to reduce by one-third, about 30 minutes.
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10
Remove the vanilla bean and bay leaf, discarding the bay leaf and reserving the vanilla bean.
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11
In a blender, puree the broth and vegetables.
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12
Strain the puree through a fine-mesh sieve.
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13
Scrape the vanilla seeds from the bean (if they have not already fallen into the simmering broth) and add.
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14
You should have about 5 cups.
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15
Taste and adjust the seasoning, if necessary.
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16
Preheat the oven to 350F.
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17
Spread the pasta in an even layer on a baking sheet and toast in the oven until golden brown, about 10 minutes.
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18
Remove from the oven and let cool.
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19
Break the pasta into 2-inch pieces.
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20
Heat the olive oil in a soup pot over medium heat.
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21
Add the chard and cook until wilted.
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22
Add the vegetable broth and bring to a simmer.
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23
Add the chickpeas and toasted pasta.
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24
Simmer until the broth has been absorbed and the noodles are tender.
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25
Just before serving, stir in 3/4 cup of the aioli and season with salt, if necessary.
