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Heat the olive oil in a pan over a low to medium heat. Add the sliced garlic and chilli and gently fry for about 30 seconds until fragrant but not coloured.
Add the chopped onion and cook gently for around 5 minutes on a low heat until soft and translucent.
Stir in the tomato paste and cook for 1 minute to deepen its flavour. Add the chopped tomatoes and a small splash of water.
Let the tomatoes break down slowly, stirring occasionally. Add more water as needed to create a loose sauce. Once softened, add a pinch of sugar and season with salt and black pepper.
Stir in the cream cheese until fully melted and incorporated. Add the chickpeas and bring everything back to a gentle boil so the flavours combine.
Add the spinach and basil and cook for 1 to 2 minutes until the spinach has wilted and the sauce has thickened slightly.
In a separate small pan, melt the butter over a low heat. Stir in the paprika and a small pinch of salt, letting it gently foam for a few seconds without burning.
Pour the paprika butter over the chickpeas and finish with chopped parsley.
Serve hot with crusty bread or steamed rice.