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Heat a heavy-bottomed pan such as a Dutch oven over medium heat. When hot, add olive oil and the cherry tomatoes, season with a pinch of salt, and cover with a lid. Cook for 10 minutes, or until they burst and release their juices.
Add the garlic and tomato paste and cook for 2-3 minutes, or until the tomato paste has darkened in color and started to caramelized. Add the orzo and italian seasoning and toast everything for 1-2 minutes.
Add the vegetables broth (start with less), season with salt and black pepper, and cover with a lid. Bring to a gentle simmer over medium-low heat and cook for 16-20 minutes, stirring often to prevent burning.
When the orzo has absorbed all of the liquid, remove from the heat and stir the chickpeas and spinach. Let the spinach wilt from the heat, then taste and adjust the flavor if needed - adding more salt and black pepper to taste, or a splash of broth if needed to loosen it up. Serve with your favorite cheese (I used burrata) and a drizzle of olive oil!