Start by bringing a large pot of salted water to a boil over high heat. Add your pasta and cook according to the package instructions until al dente, typically about 8–10 minutes. Before draining, be sure to reserve ½ cup of the pasta water to help create a luscious sauce later on. Drain the pasta and set it aside while you prepare the rest of the dish.

In a large skillet, heat 3 tablespoons of high-quality extra virgin olive oil over medium heat. Once the oil shimmers, add 4 minced garlic cloves and a pinch of red pepper flakes. Sauté everything for about 1 minute, stirring constantly until the garlic is golden and fragrant—be careful not to let it burn as this will create a bitter taste.

Stir in 2 cups of fresh broccoli florets into the skillet with the garlic-infused oil. Cook the broccoli for 5–7 minutes, stirring occasionally, until it turns bright green and tender-crisp. If the broccoli starts to brown too quickly, reduce the heat slightly to maintain that vibrant color and retain its nutrients.

Next, add 1 can of drained and rinsed chickpeas along with ½ cup of vegetable broth and the juice of half a lemon to the skillet. Stir well and let it simmer for about 2–3 minutes. This will help meld all the flavors together while the chickpeas warm up and absorb the delicious garlic and olive oil essence.

Now, gently toss the reserved pasta into the skillet, ensuring it combines beautifully with the broccoli, chickpeas, and the infused garlic oil. Pour in a little of the reserved pasta water, about ¼ cup at a time, and mix until a silky sauce begins to form, coating every strand of pasta.

Finally, taste your broccoli chickpea pasta and season it generously with salt and freshly cracked black pepper to your liking. Serve warm in bowls, and if desired, top with a sprinkle of grated Parmesan cheese or nutritional yeast for a savory finish. Enjoy this comforting dish packed with flavor!