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PdfCook 3 tbsp oil, garlic, and pepper flakes in 12 inch skillet over medium heat, stirring frequently, until garlic turns golden but not brown, about 3 minutes. Stir in onion and ¼ tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in chickpeas and broth and bring to simmer. Reduce heat to medium-low, cover, and cook until chickpeas are heated through and flavors meld, about 7 minutes.
Uncover, increase heat to high and continue to cook until nearly all liquid has evaporated, about 3 minutes. Off heat, stir in parsley and lemon juice. Season with salt and pepper to taste and drizzle with remaining 1 tbsp oil. Serve.
VARIATION: Add 1 chopped bell pepper to skillet with onion. Substitute 2 tbsp chopped fresh basil for parsley and stir in 2 thinly sliced scallions before serving.
VARIATION: Omit red pepper flakes. Add ½ tsp smoked paprika to skillet before chickpeas and cook until fragrant, about 30 seconds. Substitute 2 tbsp minced fresh cilantro for parsley and 2 tsp sherry vinegar for lemon juice.
VARIATION: Omit red pepper flakes. Add ⅛ tsp crumbled saffron threads to skillet before chickpeas and cook until fragrant, about 30 seconds. Add ⅓ cup raisins to skillet with chickpeas. Substitute 2 tbsp minced fresh mint for parsley and stir in ¼ cup play yogurt before serving.