Let’s break down the cooking process into clear, easy-to-follow steps.

Step 1: Sauté Aromatics. In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.

Step 2: Add Spices and Sun-dried Tomatoes. Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute, stirring constantly, to release the flavors of the spices.

Step 3: Add Remaining Ingredients. Add the drained and rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach to the pan. Stir well to combine all the ingredients.

Step 4: Simmer. Bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes, or until the sauce has thickened slightly and the spinach has wilted. Taste and adjust seasonings as desired, adding more salt, pepper, or red pepper flakes if needed.

Step 5: Finish and Serve. Remove the pan from the heat. Stir in the chopped fresh basil and the optional vegan parmesan cheese. Serve immediately with crusty bread for dipping, or over cooked rice, pasta, or a baked sweet potato.

The steps are simple and easy to reproduce.