Preheat the oven to 400F
Rinse the broccolini, lemon and garbanzo beans and dry well.
On a sheet pan, add the broccolini and garbanzo beans. Sprinkle with smoked paprika, salt, pepper, 1-2 Tbsp of olive oil and sesame seeds. Toss well to coat and spread in a single layer. Bake for 15 -18 minutes, flipping half way.
While the veggies are roasting: Fill an 8 quart sauce pot with water, cover and bring to a boil. Salt the water once it has come to a boil with 2-3 tablespoons of salt..or more to taste. (should be pretty salty!)
Cook the spaghetti according to the package directions but stop cooking when just under al dente. (The pasta will cook more in the sauce.) Stir occasionally to prevent the pasta from sticking together.
Reserve 1 cup of pasta water and set as side. Drain pasta but do not rinse, put pasta back in the dry sauce pan to keep warm.
Heat 2 Tbsp of olive oil over medium heat in a large skillet. Finely chop garlic and add to oil. Saute until just fragrant, (reduce heat if needed - all stoves are different) then, add lemon zest and lemon juice. Stir well to combine.
Add the cooked pasta to the sauce, stir to coat each noodle with the sauce then add slowly add the pasta water until a nice sauce forms (you may not need to use all the reserved water). Saute for 2-4 minutes or until the pasta is al dente.
Add the roasted broccolini and chickpeas to the spaghetti. Top with shaved or grated aged gouda and serve.