Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic, sun-dried tomatoes and tomato paste and cook until fragrant.

Build the creamy sauce

• Pour in the coconut milk and vegetable stock.
• Season with the Italian seasoning, chili flakes, salt and black pepper.
• Stir and let the sauce simmer until slightly thickened.

Add the chickpeas and spinach

• Stir the chickpeas into the sauce and simmer so they soak up the flavor.
• Fold in the spinach until wilted.

Finish and serve

• Squeeze in the lemon juice and adjust the seasoning.
• Serve with crusty bread or rice.