Heat oil in a Dutch oven over medium-high heat; add chickpeas and sauté 2 minutes or until they're just beginning to brown. Add garlic and crushed red pepper and sauté 30 seconds.
Add broccoli rabe and chicken broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
Divide among 4 shallow bowls, and top each with Parmesan cheese.
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