Marry Me Chickpeas

Steps

1. Spread the drained chickpeas on a clean kitchen towel and pat them dry by gently rolling them around; discard any skins that slip off on their own. The drier they are, the better they brown. Thinly slice the shallots, mince 4 garlic cloves, cut the sun-dried tomatoes into strips, and finely grate the hard cheese.
2. Heat the olive oil and 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium-high heat. Add the chickpeas in a single layer and let them brown for 7 minutes, shaking the pan now and then, until golden and crisp on the outside; a few will pop, which is a good sign. Season with a pinch of the salt, then scoop out a small ladleful for garnish.
3. Lower the heat to medium and add the shallots for 2 minutes, until translucent, then the minced garlic, sun-dried tomatoes, tomato paste, oregano, and red pepper flakes. Stir for 1 minute, until the tomato paste darkens and starts to stick slightly to the bottom.
4. Pour in the vegetable broth, scraping up the browned bits with a spatula, and boil until reduced by half, about 3 minutes.
5. Add the cream and simmer for 3 to 4 minutes, until the sauce coats the back of a spoon. Mash a few chickpeas against the side of the pan to thicken it a little more.
6. Turn the heat down so the sauce no longer bubbles, then stir in the grated cheese a handful at a time, letting each addition melt before the next, until smooth and glossy. Add the baby spinach and stir for 1 minute, until wilted. Grind in some black pepper, taste, and adjust the salt.
7. While the sauce simmers, toast the slices of country bread in a toaster or grill pan for 2 to 3 minutes, until golden and crisp, then rub them with the last garlic clove, cut in half.
8. Scatter torn basil and the reserved crispy chickpeas over the skillet and serve right away with the toast for mopping up the sauce, 2 slices per person.