1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower, onion, and 1/2 teaspoon salt and cook until vegetables are spotty brown, about 8 minutes. Add garlic and oregano and cook until fragrant, about 30 seconds.

2. Add tomatoes, broth, chickpeas, pasta, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Bring to simmer, reduce heat to medium, cover, and cook until pasta is al dente, 15 to 17 minutes. Serve.

Serves 4