Heat the olive oil in a large sauté pan over medium-low heat. Add the minced garlic and cook while stirring for about 1 to 2 minutes until the aroma develops.
Add the chopped sun dried tomatoes along with oregano, red chili flakes, salt, and black pepper. Stir and cook this mixture for another minute to blend the flavors.
Pour in the chickpeas, vegetable broth, tomato paste, vegan cream, and add the baby spinach. Stir everything together and let it simmer gently on medium heat for approximately 5 minutes until the spinach softens and the mixture is heated through. Adjust seasoning by tasting and adding more salt or chili flakes if needed.
Take the pan off the heat, fold in the freshly chopped basil and sprinkle the grated vegan parmesan cheese. Serve right away with crusty bread for dipping or over rice, pasta, or a baked sweet potato. Enjoy your meal!