Step 1

Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.

Step 2

Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.

Step 3

Finish: Remove from heat. Stir in 1 cup heavy cream ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.