Meyer's Lemony Broccoli And Chickpea Rigatoni

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One 19-ounce can chickpeas, drained and rinsed

1/3 cup fresh lemon juice

3/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 pounds broccoli, cut into florets

1 pound rigatoni

5 large garlic cloves, very thinly sliced

1/2 teaspoon crushed red pepper

1 cup freshly grated Parmesan cheese

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