Cook pasta according to the directions on the package.
In the meantime, heat olive oil in a wok.
Add onions, peppers and garlic; cook for about 5 minutes, or until veggies are tender.
Stir in tomatoes, garbanzo beans and olives; continue to cook for 3 to 4 minutes, or until soft and heated through.
Stir in vegetable broth and bring to a boil; reduce heat and simmer for 2 minutes.
Stir fresh parsley, sliced basil and oregano.
Season with salt and pepper and continue to cook for 1 minute.
Add pasta and toss to mix.
Sprinkle with parmesan cheese and green onions.
Taste for seasonings and adjust accordingly.