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Prepare chickpeas in instant pot. 1:3 ratio chickpeas to water
Heat the olive oil in a large pan over medium-high heat.
Add the sliced chicken sausage and cook the chicken sausage until browned and cooked through, about 6-8 minutes.
Add the minced garlic and sauté for about 30 seconds.
Add the dry orzo and toast it in the pan along with the chicken sausage and garlic for about 60 seconds.
Add the broth to deglaze the pan.
Then add in the half & half, tomatoes, chickpeas, and spices. Bring to a boil.
Turn the heat down, cover and let the orzo simmer for 10-12 minutes, making sure to stir occasionally so the orzo doesn't stick to the bottom of the pan.
The orzo is ready when tender and most of the liquid is absorbed. May need to add extra ¼ cup water.
Stir in the parmesan cheese.
Then add in the spinach leaves. Stir until the spinach is wilted.
Season with additional pepper and lemon squeeze, if needed.