1can chickpeasdrained (or about 2 cups cooked chickpeas)
1bunch swiss chardstems and leaves separated, chopped
1/8tspcracked black pepper
generous pinch red chili flakesplus more for serving (optional)
1/4cupminced fresh parsleyplus more for serving (optional)
freshly grated parmesan for servingoptional
Heat olive oil in a large pot over medium heat. Add onion, celery and carrot and saute until softened, but not browned (reduce heat if they start browning), about 7 minutes. Add garlic and saute 1 minute. Stir in tomato paste, then add diced tomatoes, stock and dried oregano. Bring to a boil.
Stir in pasta, chickpeas and swiss chard stems; simmer until pasta is tender, about 10 minutes. Add swiss chard leaves, and stir until wilted, about 1 minute. Add salt, pepper and chili flakes to taste. Stir in parsley just before serving, and top individual bowls with more parsley, chili flakes and parmesan, if desired.