Preheat the oven to 200°C. Cut the broccoli into florets and spread onto a baking tray. Add the chorizo and drained chickpeas and drizzle with the olive oil and a large sprinkling of salt and pepper. Mix everything together and place in the oven for 30 minutes.
When the broccoli, chorizo and chickpeas are about halfway through cooking boil the pasta. Heat the butter in a frying pan over a medium heat. When the butter has melted add the garlic and cook gently for a few minutes before adding the cream cheese and milk. Let everything melt together slowly, stirring occasionally. Once everything is mixed together add the parmesan and a good sprinkling of black pepper.
When the broccoli and chickpeas have been roasting for 30 minutes remove from the oven and give them a good shake. Sprinkle on the oregano and thyme and return to the oven for 5-10 minutes.
Drain the pasta and mix with the sauce, I did this in a separate bowl to avoid getting it everywhere! You'll now have time to make your poached eggs before removing the roasted broccoli/chickpeas/chorizo from the oven.
Place the coated pasta in 4 bowls. Top with the broccoli, chickpeas, chorizo and a poached egg. Sprinkle over plenty of grated parmesan and black pepper. Serve immediately.
You could easily make this vegetarian by leaving out the chorizo and switching to vegetarian parmesan.