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Preheat the oven to 200°C.
Finely chop the shallot and mince the garlic.
Add the shallot, garlic, orzo, artichokes with some artichoke oil, drained chickpeas, spinach, pesto and chilli flakes if using to a large casserole dish with a lid. (If you don’t have one with a lid, you can cover it tightly with silver foil).
Add water and season with plenty of salt and pepper, then stir well to combine.
Cover with the lid (or foil) and bake for 20 mins. Remove the dish from the oven and stir well. Return to the oven for 5 mins with the lid off.
While the orzo is baking, toast the pine nuts on the lower shelf for 4 mins.
To finish, zest the lemon and squeeze the lemon juice over the orzo. Add the vegan cheese, if using, and finish with the pine nuts and fresh basil.