Bring a large pot of well-salted water to a boil.
Add pasta and cook 2-3 minutes less than package instructions.
Reserve ½ cup pasta water then drain pasta.
Heat olive oil in a skillet.
Sauté garlic and red pepper flakes 1 minute until fragrant (add pinches of salt here to prevent burning).
Add broccoli florets and cook 5-7 minutes until bright green and tender-crisp.
Add drained chickpeas, vegetable broth, and lemon juice.
Simmer 2-3 minutes to deglaze the pan and meld flavors.
Add drained pasta and reserved pasta water to the skillet.
Toss gently to coat in the saucy broth.
Adjust salt/pepper and finish with parmesan if using.
Transfer to bowls and garnish with lemon zest or crushed red pepper.