Place baguette slices on a large baking sheet and lightly spray with cooking spray. Sprinkle with oregano. Toast in 425° F (220° C) oven for about 5 minutes or until light golden. Let cool slightly.
In a nonstick skillet, heat oil over medium heat and cook shallot and garlic for 1 minute or until softened. Stir in chickpeas, chipotle and ground cumin and cook for 2 minutes.
Scrape half of the chickpea mixture into a food processor with ricotta cheese and puree until smooth. Scrape into a bowl and stir in remaining whole chickpeas, red pepper and parsley. Spread mixture onto crostini to serve.
