Heat the olive oil in a large skillet over medium heat. Add the minced onion and garlic and cook, stirring occasionally, until the onion is soft and the aromatics are fragrant, about 4–6 minutes.

Stir in the sun-dried tomatoes and tomato paste, then sprinkle in the Italian seasoning, red pepper flakes, and salt. Continue cooking for another 2–3 minutes so the flavors meld and the tomato paste darkens slightly.

Pour in the vegetable broth and coconut milk, whisking or stirring to combine into a smooth sauce. Bring the mixture to a gentle simmer.

Add the drained chickpeas to the skillet, mix until they are coated in the sauce, then cover and let cook briefly for 2–3 minutes so the chickpeas warm through and absorb some sauce.

Fold in a handful of torn spinach or basil just before serving so it wilts into the sauce. Serve this comforting chickpea dish with toasted bread, rice, or pasta.

To store leftovers, transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave.