Cook the pasta in boiling salted water until al dente, about 8-10 minutes. Reserve ½ cup pasta water, drain, and set aside.

Heat olive oil in a skillet over medium heat. Sauté minced garlic and red pepper flakes for about 1 minute until fragrant.

Add broccoli florets to the skillet and cook for 5-7 minutes until tender-crisp.

Stir in chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes to meld flavors.

Combine cooked pasta with the mixture in the skillet. Use reserved pasta water if the dish is dry.

Season with salt and pepper to taste. Serve warm, optionally garnished with Parmesan cheese or nutritional yeast.