Garbanzo Bean Spaghetti

Cook the pasta in plenty of boiling, salted water according to the package instructions. Drain the chick-peas in a sieve, rinse with cold water and drain well. Lightly toast the almonds in a dry frying pan. Peel and chop the onion. Wash and chop the chillies. Heat the oil in a frying pan and sweat the onion and chillies until soft. Add the chick-peas and stir until heated through. Finally add the almonds and basil and season to taste with salt and pepper. Drain the pasta, add to the chick-peas and mix carefully. Serve in bowls, sprinkled with grated Parmesan.