Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then drain the pasta and set aside.

While the pasta is cooking, steam or blanch the broccoli florets for about 3-4 minutes until tender but still vibrant green. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute, until fragrant.

Add the chickpeas to the skillet and sprinkle with ground cumin and smoked paprika. Cook for 3-4 minutes, stirring occasionally, to allow the chickpeas to warm through and absorb the flavors.

Add the steamed broccoli to the skillet and toss to combine with the chickpeas. Season with salt and black pepper to taste.

Reduce the heat to low, and add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta and distribute the ingredients evenly.

Stir in the lemon zest, lemon juice, grated Parmesan cheese, and fresh parsley. Mix well and adjust seasoning as needed.

Serve warm, garnished with additional Parmesan and parsley if desired.