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In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes.
Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes.
Add the vegetable broth and coconut milk and stir until a sauce is formed. Stir in the chickpeas and cover and cook for an additional 2 to 3 minutes.
Finish with a handful of fresh spinach or basil and enjoy with toasted bread, rice or pasta, as desired.
Storage: Store in a sealed container in the fridge for up to 4 days.
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