Spaghetti With Chickpeas

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Ingredients

15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas
1/2 cup chicken stock
5 tablespoons extra-virgin olive oil
1/2 cup pancetta, diced (a little shy of 2 ounces)
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
pinch chile flakes
1 14-ounce can tomatoes, chopped
10 to 15 basil leaves
salt to taste
1 pound spaghetti
freshly grated parmesan cheese to taste