In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.

Stir in the chopped sun-dried tomatoes, dried oregano, crushed red pepper flakes, salt, and ground black pepper. Cook for about 1 minute until the mixture becomes aromatic and evenly mixed.

Add the rinsed and drained chickpeas, vegetable broth, tomato paste, plant-based cream, and sliced baby spinach to the pan. Stir well to combine, then bring to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and the spinach has wilted. Taste and adjust with more salt, pepper, or red pepper flakes if desired. I find the dish more comforting when the sun-dried tomatoes are thoroughly softened, so don't hesitate to simmer a bit longer if you like.

Remove the pan from heat and stir in the chopped fresh basil. If using, sprinkle in the shredded vegan parmesan cheese and stir until just combined. Serve warm, ideally with your favorite crusty bread, rice, pasta, or a baked sweet potato.