Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.

Add 2 cups of broccoli florets to the skillet, cooking for 5-7 minutes until tender-crisp and bright green.

Stir in 1 can of chickpeas, ½ cup vegetable broth, and the juice of 1 lemon. Simmer for 2-3 minutes to meld flavors.

Add the drained pasta to the skillet, mixing everything together, and gradually add reserved pasta water as needed.

Taste and adjust seasoning with salt and pepper. Serve warm, garnished with optional Parmesan cheese and fresh herbs.