Bring large pot of water to a boil with a dash of salt and oil.
Meanwhile cut chard leaves from stem then slice into 1/2" ribbons.
Add pasta to rapidly boiling water. Use the back of the pasta box/bag to discover cooking time, then subtract 3 minutes.
For the final three minutes of cooking, add the chard leaves.
Drain all once pasta is done cooking.
Add garbanzo bean and sauce and serve warm.