Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 250g of your pasta and cook until al dente, usually about 8-10 minutes. Reserve ½ cup of the starchy pasta water before draining the pasta in a colander.

In a large skillet, heat 60ml of high-quality olive oil over medium heat. Once the oil is shimmering, add 4-5 minced garlic cloves and ¼ teaspoon of red pepper flakes. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant and just beginning to turn golden.

Incorporate 300g of broccoli florets into the skillet with the sautéed garlic. Sauté for 5-7 minutes, stirring occasionally, until the florets are bright green and tender yet still crisp.

Add one can (400g) of drained and rinsed chickpeas to the skillet. Pour in 60ml of vegetable broth and a tablespoon of fresh lemon juice. Stir well to combine all the flavors, then let the mixture simmer for 2-3 minutes.

Carefully add the cooked pasta to the skillet with the broccoli and chickpea mixture. Toss everything together gently to combine.

Finally, taste and adjust the seasoning with salt and black pepper to your liking. If you're opting to include cheese, sprinkle 30g of grated Parmesan over the top for added richness.