Sauté the diced onion in a pan until it becomes soft and translucent. Add the minced garlic and cook for another minute until its aroma fills the air.

Next, stir in the chopped sun-dried tomatoes, red chili flakes, salt, and ground black pepper. Let the mixture cook for about a minute, allowing the flavors to blend.

Add the chickpeas along with vegetable broth or water and tomato paste. Mix well, ensuring the chickpeas are evenly coated with the rich, flavorful base.

Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 to 10 minutes, giving the sauce time to thicken.

Add the spinach and stir until it wilts. Before turning off the heat, check the consistency of the sauce and adjust if needed.

Finally, stir in fresh oregano and finish with a sprinkle of nutritional yeast or vegan parmesan for an extra layer of flavor.