Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Add the chopped broccoli florets to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and slightly crisp. If needed, add a splash of water to help steam the broccoli.

Add the drained chickpeas to the skillet and cook for another 2-3 minutes, stirring to combine.

Season the mixture with salt, black pepper, and red pepper flakes (if using). Stir well to coat everything evenly.

Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to combine and allow the sauce to cling to the pasta.

Squeeze fresh lemon juice over the pasta and sprinkle with grated Parmesan cheese (or halal vegetarian cheese). Toss again to distribute the flavors evenly.

Serve warm, garnished with fresh chopped parsley if desired.