Marry Me Chickpeas

Originally based on: https://www.eatingwell.com/marry-me-chickpeas-8431869

Ingredients

• 2 tablespoons oil (from sun-dried tomato jar, if available)
• 1 large shallot, chopped
• 2/3 cup sun-dried tomatoes, chopped (and / or tomato paste)
• 3+ cloves garlic, minced
• 2 (15-oz.) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper
• black pepper
• 1/2 cup heavy cream
• (optional) 2 tablespoons chopped fresh basil
• 1 bunch of spinach
• 2/3+ cup grated parmigiano reggiano cheese
• crusty bread (e.g. baguette, bastone, boule)

Directions

1. Heat oil in a large saute pan over medium heat until shimmering. Add shallot; cook, stirring often, until softened and translucent. Stir in sun-dried tomatoes and garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color. Add spices and briefly fry in oil until fragrant.
2. Stir in chickpeas and broth and deglaze the pan. Bring to a boil over medium heat and cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes.
3. Stir in cream, cook until the sauce starts to bubble around the edges.
4. Add spinach and cover until wilted. Stirring the spinach into the sauce can help accelerate this.
5. Remove from heat. Gradually stir in half of the Parmesan until melted and combined.
6. Toast bread for dipping
7. Finish the chickpea mixture with the remaining Parmesan, (optional) chopped fresh basil. Add salt and pepper to taste. Serve with the toasted bread.