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Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the broccoli florets and sauté, stirring occasionally, until charred at the edges, 4 to 5 minutes. Stir in the thyme and ½ teaspoon of the kosher salt. Cover and cook an additional 2 to 3 minutes, until the broccoli is tender, bright green, and charred. Transfer to a bowl.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the garlic and shallot and sauté until the garlic is golden and fragrant, 30 to 60 seconds. Immediately add the chickpeas, orzo, lemon zest and juice, onion powder, garlic powder, dill, 3 cups [710 ml] of the vegetable broth, and the remaining ¾ teaspoon of kosher salt.
Bring to a boil, then lower the heat and simmer until the orzo is cooked through and the sauce is creamy, 8 to 10 minutes. Stir frequently to prevent the orzo from sticking to the bottom. Once the orzo is mostly cooked, add the remaining 1 cup [240 ml] of broth and the spinach and cook until the spinach is wilted, 1 to 2 minutes more.
Stir in the sour cream, then remove from the heat. Taste for salt. Top with the broccoli and garnish with parsley or dill and lemon wheels. If desired, serve with Parmesan cheese. Serve from the skillet at the table.