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Preheat a large skillet over medium heat and add the olive oil. Add the shallots and garlic and cook until fragrant and softened.
Stir in the miso paste and red pepper flakes and cook for about 1 minutes.
Add the chickpeas, heavy cream, bone broth, and nutritional yeast. Stir everything together and simmer for a few minutes until the sauce thickens by about ⅓. Depending on the size and shape of your pan, you may need to add a little more bone broth to loosen it.
Once the sauce has thickened to your liking, add the lemon zest and juice, followed by plenty of freshly cracked black pepper and a little salt to taste. Remember the miso already adds some salt.
Split between your bowls and finish with lots of fresh parsley and basil.