In a large pot, bring salted water to a rolling boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

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

Stir in broccoli florets, cooking for 5-7 minutes until tender-crisp.

Add chickpeas, vegetable broth, and lemon juice to the skillet. Simmer for 2-3 minutes.

Combine the drained pasta with the skillet mixture, adding reserved pasta water as needed for consistency.

Season with salt and pepper. Serve warm, adding parmesan cheese or nutritional yeast if desired.