Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your preferred pasta and cook according to package instructions until al dente, about 8-10 minutes. Before draining, reserve ½ cup of the starchy pasta water.

In a large, deep skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil shimmers, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant and lightly golden.

Introduce broccoli florets to the skillet, stirring well to coat in the garlicky oil. Sauté for 5-7 minutes until bright green and tender-crisp.

Stir in the chickpeas, vegetable broth, and lemon juice, bringing the mixture to a gentle simmer for 2-3 minutes to meld flavors.

Gently toss in the drained pasta. Mix thoroughly, adding reserved pasta water until the mixture reaches a silky consistency. Let heat through for another minute.

Taste and adjust with salt and pepper. Serve immediately, optionally garnishing with grated Parmesan or nutritional yeast.