In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.

Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.

Add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper, or red pepper flakes as desired.

Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread, cooked rice, pasta, or baked sweet potato.