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Warm the butter and oil together on medium high heat in a large skillet.
Once the butter has melted add the chickpeas and cook for 5-8 minutes stirring occasionally.
Add in the garlic, thyme and sage and continue to cook for another few minutes until the garlic becomes fragrant.
Add in the white wine to deglaze the pan and cook for few minutes to cook out the alcohol.
Add in the broth and plant milk and mix well.
Add in the orzo, mix and season with salt & pepper. Lower the heat to medium, cover and simmer for 10 minutes.
Add in the grated parmesan, cashew cream and baby spinach. Mix well and cover the pan once again to simmer.
Allow it to cook for another 10 minutes until everything is creamy and the spinach has wilted.
Optional: garnish with additional fresh herbs before serving.