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In a large stainless steel or cast-iron skillet over medium heat, melt 2 Tbsp. butter. Add chickpeas and ¾ tsp. salt and stir to coat. Cook chickpeas, tossing occasionally, until starting to brown and slightly crisp on the outside, 10 to 12 minutes. Transfer to a plate.
In same skillet over medium heat, melt 1 Tbsp. butter. Add broccoli and a pinch of salt and cook, stirring frequently, until broccoli is crisp-tender and starting to char, 3 to 4 minutes. Transfer to plate with chickpeas.
In same skillet over medium heat, melt remaining 1 Tbsp. butter. Add shallots and a pinch of salt and cook, stirring frequently, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Whisk in cream and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until cream is slightly thickened, about 5 minutes. Whisk in Parmesan until melted, then stir in lemon zest (if using).
Heat broiler to high. Return chickpeas and broccoli to skillet and stir to coat in sauce.
Broil, watching closely, until sauce starts to bubble and chickpeas slightly brown, 2 to 3 minutes.
Top with red pepper flakes and more Parmesan. Serve with crusty bread alongside.