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  • 2 tablespoons oil from sun-dried tomato jar
  • 1 large shallot, chopped
  • ⅔ cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped
  • 3 medium cloves garlic, minced
  • 2 (15-oz.) cans no-salt-added chickpeas,  rinsed
  • 1 cup lower-sodium vegetable broth
  • ½ cup water
  • 1 teaspoon paprika, preferably Hungarian sweet
  • 1 teaspoon dried I talian seasoning
  • ½ teaspoon crushed red pepper, divided
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh basil, divided
  • ⅔ cup finely  grated Parmesan cheese, divided
  • 2 teaspoons unsalted butter, melted
  • 4 ounces crusty whole-wheat baguette, halved lengthwise, then cut crosswise into 4 equal pieces
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