Bring a large pot of salted water to a boil.

As you wait for the water to boil, prepare the chickpeas. Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the shallot and cook for 3–4 minutes. Add garlic, crushed red pepper, and sauté for 1 minute until fragrant.

Add the chickpeas to the pot and toss to combine. Cook for 1–2 minutes. Pour in the water or broth and bring to a boil. Reduce heat to low and simmer as you cook the pasta. The liquid should be reduced by about half. You can lightly mash some chickpeas for a slightly thicker sauce. Season with salt and pepper.

Add the pasta to the boiling water and cook for 2 minutes under al dente. Scoop out ½ cup of pasta water. Add the broccolini and cook for 2 minutes. Drain and set aside.

Add the basil leaves to the sauce along with the pasta water. Bring to a boil. Add the cooked pasta, broccolini, and lemon juice. Toss to coat. Season once more with salt, pepper, and crushed red pepper. Remove from heat.

Transfer the pasta to a large serving bowl. Garnish with a few more basil leaves, a drizzle of extra virgin olive oil, and a sprinkle of black pepper on top if you like. Enjoy!