In a large pan over medium heat, drizzle in 2 tablespoons of olive oil, then add 1 minced yellow onion and 3 cloves of minced garlic. Sauté for about 5 minutes, stirring frequently, until the onions are translucent and fragrant.

Next, incorporate ¼ cup of chopped sun-dried tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, a pinch of red chili flakes, and ½ teaspoon of salt into the pan. Stir well and let it cook for an additional 3 minutes.

Pour in 1 cup of vegetable broth and 1 cup of coconut milk, stirring until well combined. Increase the heat to bring the mixture to a gentle simmer for about 2 minutes.

Add 2 cans of drained and rinsed chickpeas to the sauce, and stir to ensure they are well coated. Cover the pan and let it cook for an additional 2-3 minutes.

Finally, fold in 2 cups of fresh spinach or torn basil leaves and stir until they wilt down beautifully.