Heat a medium pot over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add the finely chopped shallots, mushrooms and ¼ teaspoon salt. Cook until mushrooms are softened, about 8-10 minutes.
Add remaining 1 tablespoon of olive oil. Once hot, add the orzo. Toast orzo for 2-3 minutes, stirring frequently to prevent sticking.
Drizzle in a small amount of vegetable broth to deglaze the pot and remove any stuck-on bits of orzo. Add remaining vegetable broth.
Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low and cover with a lid. Simmer un the orzo is cooked through, about 10 minutes.
Once the orzo is cooked, remove the lid and stir in remaining ingredients: pesto, chickpeas, spinach and capers. Cook uncovered on low until the spinach is wilted and the pesto is warmed. Serve topped with freshly ground black pepper, red pepper flakes and additional capers if desired. Serve hot.
Vegetable broth: I use reduced sodium broth for better control over the salt content. This is reflected in the nutrition facts. You can use water but may need to adjust the seasons.
Pesto: Jars vary in size but anywhere around 6-7 ounces works. You can also use homemade pesto.
Leftovers: Keep refrigerated in a closed container for 3-4 days. Reheat on the stove over medium-low heat with a splash of vegetable broth or heat in the microwave.