Pasta and Chickpeas

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.