2 tbsp olive oil
1 medium onion, finely chopped
1 stalk celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
2 tbsp tomato paste
1½ cups diced tomatoes (from half of a 28 oz can)
1 quart/litre vegetable or chicken stock
½ tsp dried oregano (or 1 tbsp fresh, minced)
1 cup small pasta
1 can chickpeas, drained (or about 2 cups cooked chickpeas)
1 bunch swiss chard, stems and leaves separated, chopped
salt, to taste
⅛ tsp cracked black pepper
generous pinch red chili flakes, plus more for serving (optional)
¼ cup minced fresh parsley, plus more for serving (optional)
freshly grated parmesan for serving (optional)