Chickpea "Ragu"

In a pot, heat 2 tablespoons of oil from the dried tomatoes over medium heat until shimmering. Add the finely chopped shallots and cook for 2-3 minutes, stirring frequently, until softened. Stir in the sun-dried tomatoes and minced garlic, then continue to cook, stirring constantly, until the tomatoes break down slightly and turn deep red, about 2 minutes.

Add the chickpeas, broth, water, paprika, Italian seasoning, and crushed red pepper. Bring to a boil over medium heat and cook uncovered, stirring occasionally, until the chickpeas are heated through and the mixture thickens slightly, about 3 minutes. Stir in the cream and basil, then cook for a few more minutes. Remove from heat and gradually stir in the Parmesan until melted and a uniform sauce is formed.

Spread melted butter on the baguette slices. Heat a large cast-iron skillet over medium-low heat and place the baguettes butter-side down. Toast until golden brown and crispy.