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Drain and rinse the chickpeas
Heat the sun-dried tomato oil in a pan
Sauté the diced onion until softened
Add the thinly sliced garlic and cook until fragrant
Stir in the tomato paste and Calabrian chili paste to taste
Add the drained chickpeas to the pan
Pour in the heavy cream or vegan alternative
Add the chopped sun-dried tomatoes
Stir in the baby spinach until wilted
Season with salt and pepper to taste
Simmer until creamy and combined, about 15 minutes total