1-Gather all ingredients and rinse the canned chickpeas. Prepare the lemon by zesting and juicing it to capture its fresh flavor.

2-Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set it aside for later use.

3-Heat the olive oil in a large skillet over medium heat. Add the diced white onion and minced garlic cloves; sauté for 2-3 minutes until they soften and become fragrant.

4-Stir in the ground turmeric, ground cumin, and crushed red pepper flakes, cooking for another minute to release their aromas. Then, add the rinsed chickpeas and the vegetable broth to the skillet.

5-Let the mixture simmer for about 5 minutes, allowing the chickpeas to absorb the spices. Add the cooked orzo, lemon zest, lemon juice, and fresh baby spinach, stirring everything together until the spinach wilts.

6-Season with fine sea salt and freshly ground black pepper to taste. If you like, top with chopped fresh cilantro for an extra pop of flavor.

7-For dietary tweaks, use gluten-free pasta or plant-based oils as needed. This step makes the dish versatile for busy parents or diet-conscious individuals.