Place a pan over medium heat and add 1 tablespoon of olive oil. Add the onion and garlic and cook, stirring occasionally, for 5 minutes, or until the sliced garlic and onion are golden on the edges and lightly softened. Season with salt.

Add 2 tablespoons of tomato paste and let it reduce 2-3 minutes or until a shade darker in color. Add in 1/2 teaspoon Calabrian chili paste.

Add 1 tablespoon water and if you’d like, add 1 tablespoon vodka, let both liquids simmer off as you continue to cook the onions.

Add in 3 tablespoons Greek yogurt and 3 tablespoons of water and stir until creamy. Immediately turn off the heat and add 1/2 cup chickpeas. Add more warm water as preferred to make it glossy. Taste and season liberally with salt and pepper.

Stir in 1/4 cup basil leaves. Divide the mixture between two toasted pieces of bread and grate on a little parmesan. And that’s it!