Moroccan Style Spaghetti

10 ounces your favorite spaghetti, dried. 1/2 cup olive oil. 1 large onion chopped fine. 2 garlic cloves minced. 8 roma tomatoes chopped fine. 1 teaspoon ground cinnamon. 1 teaspoon ground cumin. 1/8 teaspoon turmeric. 1 cup silvered almonds, toasted. 2/3 cup chickpeas, canned, drained and rinsed. 1 bunch of fresh cilantro finely chopped. 1 bunch of fresh parsley finely chopped. 1 bunch of fresh mint leaves finely chopped. Salt and fresh ground black pepper to taste. (optional - reserve some of the fresh herbs for garnish)

Cook spaghetti in salted water until al dente. Heat the oil in pan and cook onion and garlic until soft. Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down. Season the sauce with salt and pepper to taste, then add the chickpeas and almonds. Fold the herbs into the sauce then add the pasta to the sauce and toss. (garnish with fresh herbs)