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Drain chickpeas, reserving ¼ cup liquid; discard remaining liquid or reserve for another use.
In a large skillet over medium heat, heat oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add thyme and red pepper flakes and cook, stirring, until combined and fragrant, about 30 seconds more. Add chickpeas and baking soda and stir to combine. Stir in tomatoes, cream, water, Parmesan, and ¼ cup reserved chickpea liquid; season with salt.
Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until thickened, 5 to 6 minutes; season with salt, if needed.
Top with basil. Serve with baguette alongside.