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Heat the oven to 200°C (180°C fan). Tip the orzo, chickpeas with their bean stock, tomatoes and garlic into a medium baking dish or shallow ovenproof casserole dish. Stir well to combine.
Nestle the cheese in the middle of the dish and pour the vegetable stock around it. Drizzle over two tablespoons of olive oil, scatter over the chilli flakes and oregano, and season with black pepper and a pinch of salt. Roast uncovered for 25–30 minutes, until the orzo is tender, the tomatoes have burst and the cheese is soft and golden on top.
Take the dish out of the oven and, while it’s piping hot, fold through the spinach. Leave it for a minute or two until it wilts, then squash the cheese and tomatoes together with the back of a fork and stir everything through.
Scatter over the torn basil and serve straight from the dish.