Chickpeas And Swiss Chard In Parmesan And Sun-Dried-Tomato Broth

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6 cups low-sodium chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus one 2-inch Parmigiano-Reggiano rind

Two 15-ounce cans chickpeas, drained

1 bunch Swiss chard (3/4 pound), stems discarded and leaves cut into 1-inch ribbons

1/4 cup plus 1 1/2 tablespoons store-bought sun-dried-tomato pesto

Kosher salt and freshly ground pepper

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