Sauté the vegetables

• Heat the olive oil in a large pot over medium heat.
• Add the onion, garlic, chickpeas, cherry tomatoes and diced zucchini.
• Sauté for a few minutes until the vegetables start to soften.

Add the orzo and water

• Stir in the orzo pasta and the water.
• Bring to a gentle simmer.

Cook the orzo

• Simmer, stirring regularly, until the orzo is almost tender and the liquid is mostly absorbed.

Add the peas and spinach

• Stir in the frozen peas and the spinach halfway through cooking.
• Keep stirring continuously until all of the liquid is absorbed and the orzo is creamy.

Season and serve

• Season with salt and black pepper to taste.
• Serve immediately straight from the pot.