Cook the pasta in a large pot of salted boiling water for 7-9 minutes until al dente.

Heat olive oil in a skillet over medium heat and sauté garlic and red pepper flakes for 1 minute.

Add broccoli and sauté for 5-7 minutes until tender but bright.

Stir in chickpeas, vegetable broth, and lemon juice, then simmer for 2-3 minutes.

Fold in the drained pasta and some reserved pasta water until desired sauce consistency is achieved.

Adjust seasoning with salt and pepper, sprinkle with Parmesan if desired, and serve.