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Ingredients:

2 tablespoons unsalted butter.
4 cloves of garlic, minced.
1/2 tsp salt.
1/2 tsp oregano.
1/2 tsp crushed red pepper flakes.
1/4 tsp ground black pepper.
1/2 cup of sun-dried tomatoes, chopped.
1 cup of chicken broth.
2 15oz cans of chickpeas, drained.
1 cup of heavy cream.
1/2 cup of grated parmesan cheese.
2 tablespoons of chopped fresh basil.

Instruments:

Pan.

Original recipe

Chop the basil and sun-dried tomatoes and mince the garlic.

In a large pan, heat up on medium heat the butter, garlic, salt, oregano, red pepper flakes, and ground pepper.

Put in the dried tomatoes, broth, and chickpeas. Cook uncovered for 5 minutes on medium heat.

Remove from heat and mix in the heavy whipping cream, parmesan, and basil.

Serving suggestion: Dip some bread in the sauce!