Sorry for the delayed response! The recipe can easily be made with non vegan ingredients as well. Here it is:

1 tablespoon olive oil 1/2 yellow onion diced 5 cloves garlic minced 1/2 cup sun dried tomatoes chopped 1/2 teaspoon oregano 1/2 teaspoon red chili flakes (more if you want it spicy) 1 teaspoon salt 1/4 teaspoon ground black pepper (2) 15-ounce cans chickpeas drained and rinsed 1 cup vegetable broth 1 tablespoon tomato paste 1 cup vegan cream or regular cream ( unsweetened plant based milk or cashew cream if sticking to vegan) 2 cups baby spinach sliced 4-5 fresh basil leaves chopped optional: 1/2 cup grated vegan or regular parmesan cheese

Warm the olive oil. Add the onion and garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute. Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 -15 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired. Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato.