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Boil A Large Pot Of Salted Water To Blanch Broccoli. Once The Water Boils, Add Broccoli And Cook For 5 Minutes, Or Until Tender. Remove Broccoli With A Slotted Spoon. Rinse Quickly With Cold Water And Set Aside. Add Pasta To Boiling Water And Cook For Al Dente Texture, Following Package Instructions. Drain Pasta, Reserving 1/2 Cup Of Pasta Water For Finishing Sauce. In The Meantime, Use A Large Saucepan On A Medium-Hot Setting To Heat Hot Pepper Garlic Sauce With Olive Oil, About 3 Minutes. Add Broccoli, Sea Salt And Chickpeas To The Pan. Cook Until Heated Thoroughly, About 5 Minutes. Introduce Cooked Pasta And A Bit Of Pasta Water To The Saucepan With Broccoli Mixture. Toss Well To Combine. Cook Together For Another 2 Minutes To Marry Flavors. Serve Drizzled With Extra Virgin Olive Oil And Topped With Parmesan.
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