Heat oil in a large pot. Add leeks, garlic, and some salt. Stir and cook 5-7 minutes until softened.

Stir in broth, chickpeas (including the liquid), and Italian seasoning. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

Take about 1/4th of the mixture and puree in a blender until smooth. Return puree back to the pot and stir.

Add broccoli, cover, and cook 10 minutes. Turn off heat. Stir in dijon and lemon juice. Season with salt and pepper to taste. Serve.