Bring a large pot of salted water to a rolling boil. Add pasta and cook for 8-10 minutes, then reserve ½ cup pasta water and drain.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute.

Stir in broccoli florets and cook for 5-7 minutes until tender-crisp.

Add chickpeas, vegetable broth, and lemon juice. Stir and simmer for 2-3 minutes.

Add drained pasta to the skillet and toss gently. Add reserved pasta water until desired consistency.

Season with salt and pepper. Garnish with Parmesan if desired and serve warm.