Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain pasta.

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

Add broccoli florets to the skillet, stirring to coat in the oil. Cook for 5–7 minutes until tender-crisp, adding reserved pasta water as needed.

Stir in chickpeas and vegetable broth, adding lemon juice. Bring to a simmer for 2–3 minutes to meld flavors.

Mix in the cooked pasta, tossing to coat in the sauce. Adjust consistency with reserved pasta water as needed.

Season with salt and pepper to taste. Serve warm, garnished with lemon zest or fresh herbs if desired.