Prepare the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until it's perfectly al dente, meaning it still has a slight bite to it. Before draining, reserve about 250ml of the starchy pasta water. This will be crucial for creating a silky sauce later. Drain the pasta and set aside.

Roast the Broccoli and Chickpeas: Preheat your oven to 200°C (180°C fan/Gas Mark 6). On a large baking tray, toss the broccoli florets and drained chickpeas with 2 tablespoons of the olive oil, a pinch of salt, and a grind of black pepper. Spread them out in a single layer. Roast for 15-20 minutes, or until the broccoli edges are slightly charred and tender, and the chickpeas are lightly crisp and golden brown, filling your kitchen with a lovely roasted aroma.

Infuse the Garlic Oil: While the broccoli and chickpeas are roasting, heat the remaining 4 tablespoons of olive oil in a large, deep frying pan or a shallow pot over a medium-low heat. Add the thinly sliced garlic and chilli flakes (if using). Gently cook, stirring occasionally, for 5-7 minutes. You're looking for the garlic to turn a beautiful pale golden colour and become incredibly fragrant, without browning too much or burning, which would make it bitter.

Combine and Build the Sauce: Add the roasted broccoli and chickpeas to the pan with the garlic oil. Pour in the vegetable stock (or 150ml of your reserved pasta water) and the fresh lemon juice. Stir everything together, allowing the liquid to come to a gentle simmer. You’ll notice a lovely garlicky, lemony scent beginning to develop.

Add Pasta and Emulsify: Tip the cooked pasta into the pan with the broccoli and chickpeas. Add the lemon zest and the grated hard cheese. Toss everything together vigorously, adding the reserved pasta water, a tablespoon at a time, until a glossy, light sauce forms that beautifully coats the pasta. The starch from the pasta water helps to emulsify the oil and liquid, creating a wonderfully creamy texture. The sound of the pasta gently clattering in the pan as you toss it is a good sign you’re mixing thoroughly.

Finish and Serve: Taste the pasta and adjust the seasoning with more salt and pepper if needed. Stir in the fresh chopped parsley. Serve immediately in warm bowls, with an extra drizzle of good quality extra virgin olive oil and a final sprinkle of grated cheese, if desired. The vibrant green of the parsley and broccoli against the pasta will look incredibly inviting.