In a large pan over medium heat, drizzle in about 2 tablespoons of olive oil. Add the minced yellow onion and garlic; sauté for about 5 minutes until the onion becomes translucent and fragrant.

Stir in the sun-dried tomatoes, tomato paste, Italian seasoning, red chili flakes, and salt. Sauté for an additional 3 minutes.

Pour in ¾ cup of vegetable broth and 1 cup of coconut milk, stirring continuously. Increase heat slightly and let it simmer for about 2 minutes.

Add in the drained and rinsed chickpeas, gently folding them into the creamy sauce. Cover and let cook for another 2 to 3 minutes.

Finally, stir in a handful of torn spinach or basil, allowing it to wilt gently into the hot mixture.