One Pot Creamy Tomato Orzo

Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and cook for just 1 minute until fragrant. Be careful not to burn it.
2 tablespoons olive oil
2 large garlic cloves
Stir in the dried basil and red chili flakes if using, then add the tomato paste and cook for 1-2 minutes, stirring often, until the tomato paste darkens in color.
2 teaspoons dried basil
½ teaspoon red chili flakes
2 tablespoons tomato paste
Pour in the vegetable broth and stir well to combine. Then add the orzo and chickpeas, stir again, and simmer for 10 minutes or until the orzo is al dente.
2 cups vegetable broth
1 cup orzo
1 can 14 oz/400g chickpeas
Next, stir in the half and half and baby spinach and simmer with a lid on for 2-3 minutes until the spinach wilts.
1 cup half and half
2 cups baby spinach
Stir in the grated Parmesan and fresh basil, then adjust the seasoning to taste. Serve immediately, with a sprinkle of freshly grated Parmesan and extra basil if you like.
⅓ cup Parmesan
6-8 fresh basil leaves
Salt and freshly ground black pepper to taste