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Preheat oven to 190°C.
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Into a pot of boiling salted water, add the pasta and cook as per packet directions.
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Drain well and cool, then drizzle with olive oil to coat the pasta evenly.
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Place the broccoli and pumpkin on a lined baking tray, drizzle with olive oil, chilli flakes and salt flakes and bake for 15-20 minutes until golden.
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Toss the chickpeas with another drizzle of olive oil and set aside.
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Begin to assemble the bowl by dividing the pasta between two bowls. Place the broccoli, pumpkin, chickpeas, zucchini and fennel around the bowl and sprinkle with dukkah and roasted almonds.