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Saute onion, garlic, ginger and jalapeno in butter until soft. Add spices and cook for 2 minutes. Add chickpeas and flour and cook for 2 minutes. Add broth and bring to a boil. Add broccoli and simmer until tender about 6 minutes. Remove broccoli from sauce and then increase heat and reduce sauce until it is very thick. Remove from heat and stir in yogurt and return broccoli to the pan. Add salt and cayenne. Set over very low heat to keep warm. Cook pasta as directed. Toss with broccoli sauce, sprinkle with lemon juice and cilantro and serve.
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