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Place extra virgin olive oil, pumpkin and salt in a large frypan on medium heat.
Cook for 10 minutes, tossing around, until starting to soften and colour.
Add chickpeas, pasta, stock and herbs to the pan.
Increase heat slightly so the stock starts to simmer.
Cook for 2 minutes less than packet instructions for the pasta, adding extra water if the pan becomes dry, stirring every couple of minutes to prevent sticking.
Once the pasta is cooked, remove from heat and let the pan sit for 1-2 minutes.
Serve with parmesan and chilli oil, and season to taste if needed.