Begin by bringing a large pot of salted water to a boil. Add 250g of pasta, stirring occasionally, and cook according to the package instructions until al dente, typically about 8-10 minutes. Reserve ½ cup of pasta water before draining the pasta in a colander.

In a large skillet, heat 60ml of olive oil over medium heat. Once shimmering, add 4-5 minced garlic cloves and ¼ teaspoon of red pepper flakes. Sauté for about 1 minute until the garlic is fragrant and lightly golden, taking care not to let it burn.

Add 300g of broccoli florets to the skillet, stirring well to coat them in the garlic oil. Cook for 5-7 minutes until the broccoli becomes vibrant green and tender-crisp, stirring occasionally.

Next, stir in 1 can (400g) of drained and rinsed chickpeas, along with 60ml of vegetable broth and 1 tablespoon of lemon juice. Bring the mixture to a simmer and let it cook for about 2-3 minutes.

Add the drained pasta to the skillet, tossing everything together gently to ensure the pasta is well coated with the sauce. If the dish seems a bit dry, gradually add some of the reserved pasta water until you achieve your desired consistency.

Season your Broccoli Chickpea Pasta with salt and black pepper to taste, stirring well to combine. Serve hot, garnished with 30g of grated Parmesan cheese if desired.