Heat ΒΌ cup olive oil in a large (about 12-inch) ovenproof skillet over medium-low. Add the garlic, crushed red pepper and oregano and cook, stirring frequently, until the mixture is very fragrant, 2 to 3 minutes.
Add the tomatoes, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Stir in the chickpeas, season with salt, and continue to simmer, stirring occasionally, until the chickpeas are well-coated in a thick sauce, about 15 minutes more.
Meanwhile, position a rack 5 to 6 inches from the broiler heat source and heat the broiler on high. In a small bowl, use a fork to combine the bread crumbs, Parmesan, remaining 1 tablespoon of olive oil and a generous pinch of salt. Squeeze the mozzarella dry with paper towels, if it's wet, then tear it into bite-size pieces.
Remove the pan of chickpeas from the heat. Taste and season with additional salt as needed. Scatter the mozzarella over the chickpeas then sprinkle the Parmesan bread crumbs evenly over the top.
Broil until the cheese is bubbling and the bread crumbs are deep golden brown, 2 to 4 minutes. Let cool for a few minutes then garnish with parsley or basil, if using.