Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add one diced yellow onion and sauté for about 5 minutes, stirring frequently until the onion is translucent. Next, add 3 minced garlic cloves, cooking for an additional minute until fragrant.

Stir in ½ cup of sun dried tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of Italian seasoning, ½ teaspoon of red chili flakes, and a generous pinch of salt. Cook this mixture for another 3 minutes, allowing the flavors to meld and the paste to caramelize slightly.

Pour in 1 cup of vegetable broth and 1 cup of coconut milk, stirring well to combine. Bring the mixture to a gentle simmer for about 2 minutes.

Introduce 2 cans of drained and rinsed chickpeas to the sauce, stirring to coat them evenly. Cover the skillet and let it cook for another 2-3 minutes.

Finally, add 2 cups of fresh spinach or basil to the skillet, stirring gently until the greens wilt and brighten the dish.