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1
Bring large pot of lightly salted water to a boil.
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2
Add pasta; stir to prevent sticking.
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3
Cook pasta until just tender, about 10 minutes.
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4
Drain well and set aside.
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5
Preheat oven to 350 degrees.
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6
Lightly grease 2-quart casserole.
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7
Meanwhile, in large skillet, heat 1 Tbs.
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8
oil over medium-high heat.
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9
Add onion, garlic, pepper, thyme, rosemary, paprika and saffron if desired.
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10
Cook, stirring often, until onion is tender, 8 minutes.
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11
Add chickpeas, reserved liquid and tomatoes to onion mixture.
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12
Season with salt and freshly ground pepper to taste.
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13
Bring to a boil, breaking up tomatoes with spoon.
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14
Reduce heat to low and simmer, stirring occasionally, 15 minutes.
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15
If mixture becomes dry, add a little water to keep it moist.
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16
Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
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17
Add chard, cover and steam until bright green and tender, about 3 minutes.
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18
Remove chard and coarsely chop.
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19
Transfer to large bowl and stir in 2 teaspoons oil and salt and pepper to taste.
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20
Stir in pasta, chickpea mixture and Parmesan.
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21
Transfer pasta mixture to prepared casserole.
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22
Drizzle with remaining 1 teaspoons oil and season with pepper.
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23
Cover with foil and bake until hot, about 20 minutes.
