Sauté the Onion: Heat the oil in a medium pan over medium heat. Add the diced onion and sauté for 2–3 minutes, until almost translucent. Cook the Garlic and Pepper Flakes: Add the minced garlic, crushed red pepper flakes, and a pinch of salt. Cook for 2 minutes, until fragrant.
Toast the Spices: Add the smoked paprika, chili powder, and cumin. Stir constantly and cook for 1 minute to combine the spices with the onion mixture. Add the Tomatoes: Add the whole peeled tomatoes, sugar, and another small pinch of salt. Stir everything together.
Break Down and Simmer the Tomatoes: Use a spatula to break the whole tomatoes into small pieces as thoroughly as possible. Reduce to low-medium heat and simmer for about 15 minutes, until the mixture has thickened. Warm the Chickpeas: Add the drained and rinsed chickpeas to the thickened tomato mixture. Simmer for 1–2 minutes, until the chickpeas are warmed through.
Adjust the Seasoning: Season the mixture with sea salt and black pepper to taste, adjusting the seasoning as desired.
Finish with Basil: Remove the pan from the heat and stir in the finely chopped fresh basil.
Serve the Toast: Spoon the spiced chickpea and tomato mixture over the toasted crusty bread. Garnish with additional fresh basil and optional vegan Parmesan before serving.
