Drain the cans of chickpeas and white beans and let them sit to drain for a few minutes. Divide the chickpeas into 1 cup for the topping and ½ cup for the sauce.

Add the 1 cup of the chickpeas, plus the breadcrumbs, parsley, onion powder, salt, black pepper, and thyme to a food processor. Process until the mixture is coarsely chopped.

Heat a skillet over medium heat. Add the 2 teaspoons extra virgin olive oil. Once the oil is hot, add the garlic, reduce the heat to low, and cook until the garlic is just starting to turn golden.

Add the chickpea-breadcrumb mixture and the Aleppo pepper flakes. Mix well and cook for 3 to 4 minutes. Add the onion flakes, and continue cooking for another 5 to 7 minutes, or until the mixture is becoming crispy.

Heat the same skillet over medium heat. Add 2 teaspoons extra virgin olive oil. Once the oil is hot, add the garlic, reduce the heat to low, and cook until the garlic starts to pick up a little bit of color.

Add the onion and ¼ teaspoon salt. Mix well, so the onion cools the garlic slightly and stops it from browning too quickly. Increase the heat to medium and cook until the onion is evenly golden.

Meanwhile, make the cream mixture. Add the cashews, hemp seeds, ½ cup chickpeas, Dijon mustard, ¼ teaspoon salt, nutritional yeast, and 1 cup water to a blender. Blend until smooth and creamy.

Once the onion is golden, add the black pepper and oregano to the pan, and mix well. Add the kale or spinach, and cook until it begins to wilt.

Pour in the cream mixture, and mix well. Add the white beans, and stir to combine. Rinse the blender with ¼ cup water and add that to the pan.

Partially cover, and cook for 3 to 5 minutes, stirring once or twice, until the sauce has thickened evenly.

Taste and adjust the flavor. Add more salt, more black pepper, or more herbs such as oregano, fresh basil, thyme, and mix in.

Switch off the heat and top the beans evenly with the crispy chickpea breadcrumb mixture. Serve immediately.