Drain and rinse the chickpeas thoroughly under cold water to remove the canning liquid. Pat them completely dry with a clean towel; this ensures they crisp up in the pan rather than steaming.
Heat the olive oil in a large skillet over medium heat and add the minced garlic and red pepper flakes. Sauté for about thirty seconds until fragrant, being careful not to let the garlic brown or turn bitter.
Add the dry chickpeas to the skillet and cook for five to eight minutes, stirring occasionally. You want the skins to become golden and slightly firm, which provides a hearty texture for this high-protein vegetarian meal.
Stir in the sun-dried tomatoes and oregano, then pour in the heavy cream and vegetable broth. Bring the mixture to a very gentle simmer and stir in the Parmesan cheese (if using) until the sauce is thick, smooth, and glossy.
Add the fresh baby spinach to the pan and fold it into the warm sauce until the leaves are just wilted. Turn off the heat, garnish with fresh basil, and serve this indulgent one-pan dinner over pasta or with crusty bread.
