Instructions: This satisfying casserole has it all-protein, carbohydrates, a leafy green vegetable and tons of robust flavor.

Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well and set aside.

Preheat oven to 350 F. Lightly grease 2-quart casserole.

Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat.

Add onion, garlic, pepper, thyme, rosemary, paprika and saffron if desired.

Cook, stirring often, until onion is tender, 8 minutes.

Add chickpeas, reserved liquid and tomatoes to onion mixture. Season with salt and freshly ground pepper to taste. Bring to a boil, breaking up tomatoes with spoon. Reduce heat to low and simmer, stirring occasionally, 15 minutes. If mixture becomes dry, add a little water to keep it moist.

Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add chard, cover and steam until bright green and render, about 3 minutes. Remove chard and coarsely chop.

Transfer to large bowl and stir in 2 teaspoons oil and salt and pepper to taste. Stir in pasta, chickpea mixture and Parmesan. Transfer pasta mixture to prepared casserole. Drizzle with remaining 1 teaspoon oil and season with pepper. Cover with foil and bake until hot, about 20 minutes.

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