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Make the Spiced Chickpeas. Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them.
Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons oil and spread the oil out with a paper towel to evenly distribute it. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 to 5 minutes, or until chickpeas are golden brown and blistered in spots.
Add the salt, oregano, paprika, thyme, and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 2 to 4 minutes to allow flavors to blend, then take off the heat and wipe out the pan.
Meanwhile, cook the orzo. Bring a large pot of water to a boil for the orzo and salt generously. Cook the orzo until just al dente (don’t cook until soft; it will continue cooking in the sauce). Drain the orzo in a colander fitted over a bowl, reserving 1/2 cup of the cooking water.
Make the basil gremolata. In a small bowl, combine the chopped basil, the 1 clove of grated garlic, 1 tablespoon of lemon zest, and several pinches of flaky salt. Set aside.
Heat the ¼ cup olive oil in the same frying pan used for the chickpeas over medium-low heat. Once the oil is warm (but not too hot), add the 5 cloves of sliced garlic and cook, swirling the pan or stirring frequently and separating the slices, for 4 to 6 minutes, until the garlic just turns golden (don't wait until it browns). Add the preserved lemon peel and Aleppo pepper or chili flakes and cook for another 1 minute, swirling the pan often. Season with a pinch of salt and pepper.
Add half of the pasta water to the frying pan and whisk to combine. Add in the hot cooked orzo, lemon juice, and sundried tomatoes, tossing to combine (with tongs or a sturdy silicone spatula). Add the remaining pasta water, as needed to bring the sauce together.
Add in the spinach and toss gently until wilted. Add in the spiced chickpeas and toss again. Take off the heat. Add the basil gremolata and toasted pine nuts and toss gently. Taste for seasonings, adding lemon juice or salt as needed.