Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, usually 8–10 minutes, until al dente. Reserve ½ cup of pasta water before draining.

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

Add broccoli florets and cook for 5–7 minutes until tender-crisp.

Stir in chickpeas, vegetable broth, and lemon juice. Simmer for 2–3 minutes.

Fold in drained pasta and mix well. Add reserved pasta water gradually if mixture is too thick.

Season with salt, pepper, and add Parmesan if desired. Serve warm.