Step 1

Heat olive oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.

Step 2

Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente.

Step 3

Add heavy cream, spinach, Parmesan, basil and stir to combine. Continue cooking for 2 to 3 minutes, stirring frequently, until the spinach is wilted and the orzo is al dente.

Step 4

Taste and season with additional salt and pepper if needed.

Step 5

Serve. Serve warm, garnished with an additional twist of black pepper, and enjoy!