Begin by gathering all your ingredients for the Marry Me Chickpeas. Chop the garlic into fine pieces and measure out the thyme leaves, as well as the sun-dried tomatoes. This prep will speed up your cooking process, ensuring that you have everything ready to go when you need it.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat for about 2 minutes. Once the oil shimmers, add the chopped garlic, sautéing for 1-2 minutes until it becomes fragrant and golden, but not browned.

Stir in the fresh thyme leaves, crushed red pepper flakes, and a pinch of baking soda, allowing the spices to bloom for about 1 minute. Then, carefully add the drained chickpeas and sun-dried tomatoes to the skillet.

Pour in 1 cup of heavy cream and a splash of water, stirring to combine. Increase the heat slightly, bring the sauce to a gentle simmer, and let it cook for 5 minutes.

Once the sauce has thickened, stir in 1/2 cup of grated Parmesan cheese until melted and fully incorporated. Taste the creamy Marry Me Chickpeas to adjust seasoning with kosher salt as needed.

Remove the skillet from the heat and garnish the dish with torn fresh basil leaves. Serve the Marry Me Chickpeas immediately, alongside a warm, crusty baguette for dipping.