Heat a large skillet over medium heat. Add the olive oil and oil from the sun-dried tomato jar. Add the minced shallot and cook for 2-3 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.

Add the sun-dried tomatoes, dried oregano, and thyme to the skillet. Pour in the vegetable broth to deglaze, scraping any bits from the bottom. Bring to a simmer and cook for 2-3 minutes.

Reduce heat to low and stir in the coconut milk (or heavy cream) until the sauce is smooth and uniform.

Gently add the rinsed chickpeas and grated Parmesan cheese. Allow the mixture to simmer gently for 5-7 minutes for the sauce to thicken and flavors to combine.

Stir in the fresh spinach by the handful until it is completely wilted into the sauce.

Season with salt and pepper to taste. Serve immediately, garnished with fresh basil.