Pasta with Chickpeas and Broccoli

Bring a large pot of water to a boil over high heat. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the breadcrumbs, ground red pepper and 1/2 tsp salt and cook, stirring, until the breadcrumbs are lightly browned, 2-3 minutes. Remove from heat.Add 1 tablespoon of salt and pasta to a pan of boiling water and cook until almost tender. Add the broccoli to the pan and continue cooking until the broccoli and pasta are tender, about 2 minutes longer. Drain and return the pasta and broccoli to the pan.Add the chicken stock and chickpeas to the pan with the pasta and broccoli, return the pan to the heat and stir until the broth is warmed through, about 2 minutes. Add the breadcrumbs mixture to the pasta mixture pan and stir to coat. Serve immediately.