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Heat a large skillet or frypan over medium heat. Add the olive oil. Add the garlic and shallots and cook for 3-4 minutes, until just softened. Add in the seasonings: thyme, oregano, salt, pepper and chili flakes.
Add the chickpeas and sun-dried tomatoes and cook another few minutes, stirring often. Then, sprinkle on the flour and cook for another minute.
Whisk in the tomato paste and the broth and bring to a simmer. Cook for 10-15 minutes until hot and the flavors have come together.
Reduce the heat to low, then add the cream. Stir for another minute or two, then remove from heat. Stir in the parmesan cheese, lemon juice, and basil, and serve over crusty garlic bread!