One-pot Pasta with Chickpeas and Veggies

In a large pot, combine 8 ounces of whole wheat pasta, 4 cups of vegetable broth, 1 (15-ounce) can of chickpeas (drained and rinsed), 1 cup of chopped broccoli florets, 1 cup of sliced bell peppers, and 1/2 cup of sliced carrots.

Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the pasta is cooked and the vegetables are tender. Stir occasionally to prevent sticking.

Stir in 1/4 cup of grated Parmesan cheese (optional) and season with salt and pepper to taste.

Serve immediately.