Skillet Chickpeas with Whipped Ricotta

For the whipped ricotta:

• 1 cup whole milk ricotta cheese
• 1 tablespoon olive oil
• 2 tablespoons Freshly chopped basil
• 1/4 teaspoon fresh lemon zest
• 1/4 teaspoon honey
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

For the skillet chickpeas:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 cups spinach
• 4 cloves garlic, minced
• 30 ounces canned chickpeas, rinsed and drained
• 28 ounces marinara sauce, homemade or we like Rao’s
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and black pepper, to taste
• 2 tablespoons Freshly chopped basil
• Crusty bread, for serving