Heat a large skillet over medium heat and add the olive oil, allowing it to warm until it shimmers but does not smoke.

Add the minced garlic to the skillet and sauté gently for about 30 seconds, stirring constantly to prevent burning and allowing the garlic to become fragrant.

Stir in the Italian seasoning, smoked paprika, and red pepper flakes, toasting the spices briefly in the oil to enhance their flavor.

Season lightly with salt and black pepper, keeping in mind that the Parmesan will add additional salt later.

Add the chopped sun-dried tomatoes and cook for 1–2 minutes, stirring so they soften and release their oils into the pan.

Pour in the broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, incorporating them into the sauce for extra flavor.

Reduce the heat to medium-low and stir in the heavy cream or cashew cream until fully combined with the broth.

Allow the sauce to simmer gently for 4–6 minutes, stirring occasionally, until it begins to slightly thicken.

Add the chickpeas to the skillet and stir well to coat them completely in the sauce.

Let the chickpeas simmer in the sauce for 8–10 minutes, stirring occasionally, until heated through and the sauce becomes rich and creamy.

Stir in the freshly grated Parmesan, if using, and continue stirring until it melts smoothly into the sauce.

Add the fresh spinach and gently fold it into the mixture, allowing it to wilt for 1–2 minutes.

Taste the sauce and adjust seasoning with additional salt, black pepper, or red pepper flakes as desired.

Remove the skillet from heat and sprinkle with freshly chopped basil or parsley before serving.

Serve immediately over pasta, rice, or with crusty bread to soak up the sauce.