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To a very large nonstick skillet over medium heat, add a drizzle of olive oil, the pasta and the chili crisp and toast for 2-3 minutes, until slightly browned around the edges.
Add chickpeas, broth, 1 ½ cups of water and a nice pinch of salt.
Bring to a simmer and stir frequently until the pasta is mostly cooked, about 7 minutes, then add the broccolini and steam, covered, for the last 3 minutes (if it feels dry you can add more water or broth.)
Finish with parmesan and more chili crisp, if you want.