Preparation Steps

• Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
• Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
• Stir in the orzo pasta and toast it for about 1-2 minutes, stirring constantly, until it smells slightly nutty.
• Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10-12 minutes, or until most of the liquid is absorbed and the orzo is al dente.
• Stir in the rinsed and drained chickpeas, heavy cream, grated Parmesan cheese, and chopped sun-dried tomatoes. Cook for another 3-5 minutes, stirring, until the sauce has thickened slightly and everything is well combined.
• Stir in the fresh spinach and cook until it wilts, about 1-2 minutes.
• Season with salt and black pepper to taste. Garnish with fresh chopped basil before serving.