In a large skillot over medium heat, cook olive oil, garlic and onion until onion begin to get transparent and slightly brown.
Add to the skillot, linguine noodles, butter, chicken stock, and whole milk. Stir the mixture together. Bring to a boil over medium-high heat. Turn down to low heat, cover and let simmer for about 20 mintues, or until pasta becomes soft.
In a bowl, toss chickpeas with a drizzle of olive oil and add to the noodle mixture. Cook over low heat until chickpeas become warm, (about 5 minutes).
Remove from heat and stir in parmesan cheese. Sprinkle the top with parsley. Add salt and pepper to taste. Serve while hot, and enjoy!