In a medium bowl, combine the drained and thoroughly patted dry chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.

Heat a large skillet over medium-high heat. Add the seasoned chickpeas in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden brown and slightly crispy. Remove the chickpeas from the skillet and set aside.

In the same skillet, reduce the heat to medium and add another 1 tablespoon of olive oil if needed. Add the minced garlic and diced shallot (or onion) and cook for 2-3 minutes until softened and fragrant.

Stir in the chopped sun-dried tomatoes, tomato paste, dried oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.

Pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for 2 minutes to reduce slightly.

Stir in the heavy cream and Parmesan cheese. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Add the fresh spinach to the sauce and cook until it wilts, about 1-2 minutes.

Return the crispy chickpeas to the skillet and gently toss to coat them in the sauce. Stir in the fresh chopped basil.

Taste and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with extra Parmesan cheese and fresh basil.