Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds to 1 minute, until fragrant but not browned.

Add the flavor base: Stir in the chopped sun-dried tomatoes, oregano, basil, thyme, red chili flakes, salt, and pepper. Cook for another minute to let the flavors bloom.

Simmer the chickpeas: Add the drained chickpeas, broth, and tomato paste. Stir well to combine, scraping up any bits from the bottom of the pan. Let the mixture simmer for 5–6 minutes, allowing the liquid to reduce slightly.

Make it creamy: Pour in the heavy cream and stir until everything is well combined. Lower the heat and let it simmer for another 3–4 minutes, until the sauce thickens and coats the chickpeas.

Add the greens and cheese: Stir in the baby spinach and cook just until wilted, about 1–2 minutes. Sprinkle in the grated Parmesan cheese and stir until melted and creamy.

Taste and serve: Taste and adjust seasoning as needed. Serve warm on its own, over rice, pasta, or with crusty bread to soak up the sauce.