Rigatoni with Roasted Broccoli and Chickpeas
['1 can (2 ounces) anchovies packed in oil, chopped, oil reserved', '4 cloves garlic, chopped', '1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained', '1 chicken bouillon cube', '1 pound broccoli, cut into small florets', '1/2 pound whole-wheat rigatoni', '1/2 cup grated Romano']
Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.
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