Heat the olive oil and sun-dried tomato oil in a large skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic, dried oregano, and red pepper flakes, and cook for another minute until fragrant.

Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce slightly for about 2 minutes.

Reduce the heat to low and stir in the heavy cream, chopped sun-dried tomatoes, and grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth.

Add the rinsed and drained chickpeas to the skillet, stirring to coat them in the sauce. Add the fresh spinach by the handful, stirring until it has all wilted into the sauce. Let it all simmer gently for 5-7 minutes to allow the flavors to meld together.

Remove the skillet from the heat. Stir in the fresh chopped basil. Season with salt and pepper to taste. Serve immediately.