Step 1

Heat the oil in a large skillet over medium heat. Add the shallot and the garlic; sauté for 2-3 minutes until soft and fragrant. Add the chickpeas and tomato paste; sauté for another 2-3 minutes until it has developed a deeper red color.

Step 2

Add the orzo, chicken broth, and thyme sprigs; bring to a low simmer. Cover and cook for 7-9 minutes.

Step 3

Remove the thyme sprigs. Keep the heat on low. Stir in the cream and simmer for 2-3 more minutes, until it’s totally luscious and creamy. Taste and adjust seasonings, adding more cream if you want.

Step 4

Add your sun dried or fresh tomatoes and spinach, and stir them in until the spinach is wilted. Serve sprinkled with fresh herbs (I like thyme) and Parmesan.