Step 1

Preparation

Step 2

1. Add chickpeas, lemon juice, and 1/2 cup of olive oil to a medium bowl, and toss to combine. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.

Step 3

2. Bring a large pot of salted water to a boil. Add broccoli and cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer broccoli to a colander and rinse under cold water until cool. Return pot of water to a boil, add pasta, and cook to al dente according to package instructions.

Step 4

3. Meanwhile, heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Add garlic and crushed red pepper flakes and cook until garlic is golden-brown, about 4 minutes. Add broccoli and cook until tender, about 5 minutes. Add chickpea mixture and cook until warm, 1 minute more.

Step 5

4. Drain pasta, reserving 1/4 cup of cooking water. Add pasta and reserved water to broccoli and chickpeas and season with salt and pepper, to taste. Cook, stirring, until pasta is coated with sauce. Add 1/2 cup Parmesan and toss to combine. Transfer to a large bowl, sprinkle with remaining 1/2 cup Parmesan and serve.