Boil a large pot of water and add your favorite pasta. Cook until al dente, usually about 8-10 minutes, but check the package instructions. Don’t forget to reserve ½ cup of the pasta water before draining!

In a large pan, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until the garlic is fragrant but not burnt.

Toss in the broccoli florets and cook for 5-7 minutes until tender-crisp, stirring occasionally.

Add the cooked chickpeas, vegetable broth, and lemon juice to the pan. Let it simmer for 2-3 minutes.

Gently fold in the cooked pasta, adding reserved pasta water as needed to achieve your desired consistency.

Season your dish with salt and pepper to taste. If you like, sprinkle with Parmesan cheese for a creamy addition right before serving.