Pasta And Chickpeas

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4 cups drained canned chickpeas

1 cup chicken stock or canned low-sodium broth

Salt and freshly ground pepper

1 pound red Swiss chard, stems sliced 1/4 inch thick, leaves cut into 1-inch ribbons

1/4 pound spaghetti, broken into 1-inch pieces (about 1 1/2 cups)

1/4 cup extra-virgin olive oil

2 tablespoons finely chopped fresh flat-leaf parsley

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