Preheat oven to 425F and bring a large pot of water to boil. Arrange the broccoli on a parchment lined baking sheet and drizzle with 2 tbsp oil.  Toss to coat, season liberally with salt and pepper, then roast for 10 minutes.  Remove from oven, add the peppers, toss together with broccoli and roast for an additional 5-10 minutes.  Once the water is boiling, salt it heavily, then add your pasta and cook until it not quite al dente. It will continue to cook in the pan later on. Reserve 1 cup of pasta water, then drain the pasta.

Meanwhile, heat 3 tbsp of oil in a large cast iron skillet over medium high heat. Add your chickpeas and pine nuts and toss to coat in the oil. Fry them for 8-10 minutes, stirring occasionally to prevent burning, until the chickpeas are crisp and the pine nuts toasted. Remove from the pan to a plate for now.

Return the pan to stove top and turn the heat down to medium and add the remaining oil and tbsp of butter. Add the garlic, sun dried tomatoes, pickled peppers and fry for 1-2 minutes, until fragrant. Next, add the lemon juice, zest, pasta, and roasted vegetables, tossing to combine.  Add 3/4 cup of your reserved pasta water to the pan, then add the Parmesan cheese.  Toss the pasta continuously until the cheese melts into the water and oil to create a glossy sauce over the pasta.  If it seems dry, add more pasta water and toss well again.

Serve the pasta topped with your crispy chickpeas and pine nuts, with additional lemon wedges and Parmesan cheese for topping.