Bring a large pot of salted water to a boil. Cook your chosen pasta until al dente, then reserve ½ cup of the pasta water before draining.

In a large skillet, heat the olive oil over medium heat. Add in the minced garlic and red pepper flakes, stirring until the garlic becomes fragrant but not browned—about a minute.

Toss in the broccoli florets. Sauté for 5–7 minutes until they are tender-crisp, keeping their vibrant green color.

Throw in the drained chickpeas, followed by the vegetable broth and lemon juice. Allow everything to simmer for about 2-3 minutes, the flavors mingling beautifully.

Add the drained pasta into the skillet, incorporating it with the broccoli and chickpeas. If needed, use the reserved pasta water to adjust the dish's consistency.

Sprinkle with salt and pepper to taste, and optionally finish with grated Parmesan cheese before serving warm.