Marry Me Chickpeas
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In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn it.
Stir in the Italian seasoning, red chili flakes, and a pinch of ground black pepper. Cook for another minute.
Add the tomato paste to the skillet, stirring to combine it well with the spices and garlic.
Next, stir in the sun-dried tomatoes, fresh thyme, chickpeas and vegetable stock. Bring to a simmer, then cover with a lid and simmer for 5 minutes.
Stir in the coconut milk, simmer for another minute, then add the fresh basil leaves.
Season to taste with salt and freshly ground black pepper and serve immediately.