In a skillet over medium heat, add the olive oil and pasta.
Cook, stirring occasionally until toasted, about 30-60 seconds.
Stir in garlic, then slowly stir in oregano.
Add the broth, a small amount at a time, while continuing to stir.
Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
Remove the lid and add the lemon zest, juice, and chick peas.
Add the Parmesan cheese, salt and pepper to taste and serve immediately.