Add oil to a large skillet or pot over medium heat. Add chickpeas and saute for together.
Add in the smoked paprika, red pepper flakes, fennel seeds, mustard seed, onion powder, salt and pepper. Stir together well. Cook for 5 mins or until chickpeas are crispy. Stirring occasionally. Remove chickpeas to a plate once down.
While that's cooking, add all the pesto ingredients except the oil into a food processor and blend slowly pouring in the oil until well combined. Set aside.
In the same skillet or pot, add the tomatoes and mash them down with a potato masher or a spatula.
Add ⅔ cup of the pesto and bring the skillet to a simmer with medium heat. Cook for 10 - 15 mins while stirring every few minutes. The sauce should thicken a bit as it reduces.
While cooking down, bring a pot of water to a boil and cook your pasta according to instructions.
When sauce is ready add in brown sugar and parmesan and stir to combine with the sauce.
Drain your pasta and add it to the sauce. Stir to combine.
Add chickpeas in and stir or top bowls with them when serving.
*Use remaining pesto as a dipping sauce for something else.