In a large pot, bring plenty of water to a boil and cook chopped broccoli until tender.
Take the broccoli pieces out of the water using a small strainer or tongs, and cook pasta (al dente) in the same water, according to package instructions.
While pasta is cooking, heat up a large pan or wok on medium high heat and add the olive oil. Add minced garlic and sauté for a couple of minutes. Be careful not to burn the garlic; if the pan gets too hot, remove from heat for a few seconds to prevent the garlic from burning.
Add in the cooked broccoli, kale and chickpeas into the pan and mix well.
Once pasta is cooked, save some of the pasta water and strain. Add the pasta into the wok with a splash of pasta water and mix well.
Add salt, garlic powder and chili flakes (optional) and cook for a few minutes, stirring frequently and adding more pasta water as needed. Give it a taste and add salt and pepper as needed.
When serving, top with vegan parmesan cheese or nutritional yeast.