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Bring a large pot of water to a boil over high heat.
While water comes to a boil, heat olive oil in a large skillet until hot.
Add in garlic and cook until it just starts to brown.
Add in anchovies and cook until they start to melt into the oil, about 1 minute. Deglaze with white wine and reduce by half.
Add in chickpeas, broth, red pepper flakes, and season with salt and pepper. Turn heat to low and let simmer while you boil the pasta.
Season the boiling water heavily with salt. Drop in pasta and cook until just al dente.
Once pasta is cooked, drain (reserving some pasta water) and add to the pan with the chickpeas.
Stir in pecorino and ricotta. Add in splashes of pasta water as needed to create a creamy sauce.
Season with more salt and pepper if needed.
Serve topped with the herby breadcrumbs, a drizzle of EVOO, and a pinch more red pepper, if desired.
Melt butter in a small pan over medium heat. Add in panko and stir to coat.
Cook, stirring constantly, until the panko is evenly toasted. Season with salt. Let cool.
Mix in parsley, lemon zest and garlic.