Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Once boiling, add your choice of pasta and cook for 8-10 minutes until al dente. After cooking, reserve about ½ cup of the starchy pasta water, then drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 4 minced garlic cloves and a pinch of red pepper flakes, stirring gently for about 1 minute until the garlic becomes fragrant and golden.

Toss in 3 cups of broccoli florets into the skillet, stirring well to combine. Sauté for approximately 5-7 minutes, allowing the broccoli to turn bright green and remain tender-crisp.

Gently fold in 1 can of drained and rinsed chickpeas, along with ½ cup of vegetable broth and the juice of 1 lemon. Bring the mixture to a gentle simmer for about 2-3 minutes.

Carefully add the drained pasta to the pan, mixing well to ensure each piece is coated in the flavorful sauce. If the mixture seems dry, stir in some of the reserved pasta water until you achieve your desired consistency.

Season the dish with salt and pepper to enhance the flavors. If you like, sprinkle some grated Parmesan cheese over the top for added richness. Serve warm.