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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion (finely diced) and sauté for about 3 minutes until soft and translucent. Stir in 2 tablespoons tomato paste, 1 clove garlic and ½ teaspoon red pepper flakes. Cook for 1 minute, stirring constantly, until the tomato paste turns a deep, brick-red color and smells toasted.
Add 2 cans chickpeas, ½ teaspoon salt, and 2 twists black pepper. Stir well to ensure every chickpea is coated in the tomato base. Pour in 2 cups vegetable broth and ½ teaspoon dried oregano. Bring to a gentle simmer and cook for 8–10 minutes. The sauce will reduce slightly, and the chickpeas will soften just enough to absorb the savory flavors.
Stir in the ½ cup sun-dried tomatoes (thinly sliced) and 3 cups baby spinach. Fold the spinach into the liquid for 1–2 minutes until it wilts down and turns a vibrant green.
Turn the heat completely off and move the skillet to a cool burner. Stir in ⅓ cup parmesan cheese until melted. Gently fold in ½ cup Greek yogurt and ½ teaspoon lemon zest until the sauce is silky and pale orange. Taste and adjust salt if needed, then top with fresh basil (or parsley) and serve warm with crusty bread or fluffy grains.