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Drain the sun-dried tomatoes reserving 1 tablespoon of the oil. Roughly chop the tomatoes and set aside.
Heat the tomato oil in a large frying pan over a medium heat.
Add the onion and garlic to the oil and fry for 4–5 minutes until the onion starts to soften.
Add the basil stalks, chopped sun-dried tomatoes, paprika and chilli flakes to the pan. Fry for another 2 minutes.
Pour in the stock and double cream then add the chickpeas and stir to combine.
Allow to gently simmer and reduce for 5 minutes until the sauce is thick and the chickpeas are tender.
Stir through the Parmesan, season with salt and pepper and remove from the heat.
Roughly chop the basil leaves and scatter over the top.
Serve straight to the table along with steamed green vegetables and crusty bread for dipping.