1. Heat a large pot over medium heat. Add olive oil and pancetta; cook for 3 minutes. Add carrots, celery, onion, oregano, and chile flakes. Cook, stirring occasionally, until soft and lightly browned, about 12 minutes. Turn down the heat if the vegetables start to brown to quickly.
When vegetables are cooked, add the salt, garlic, and cooked chickpeas. Cook for a few minutes and then pour in chicken stock. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
Meanwhile, trim broccoli and chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large stem. If it is not tender, cook a few more minutes. Add salt to taste.
