Fry onion and garlic in some oil.
Add orzo and roast them in the pan for a few minutes.
Add sun dried tomatoes (if using), chickpeas, crushed tomatoes, water, plant milk, tomato paste, salt, pepper, Italian herbs, and paprika.
Stir to combine and let it cook on medium-low heat with the lid on for 10-15 minutes, stirring occasionally.
Stir in baby spinach and serve with vegan Parmesan.
