Heat a medium pot or tall-walled skillet over medium heat. Drizzle with olive oil. Once hot, add the shallot, mushrooms, and ½ teaspoon salt. Cook until mushrooms are softened, about 8-10 minutes.
Add the orzo and minced garlic. Toast orzo for 1-2 minutes, stirring frequently to prevent sticking. Add extra oil as needed.
Drizzle in a small amount of vegetable broth to deglaze the pan and remove any stuck-on bits of orzo. Add remaining vegetable broth.
Bring to a rapid simmer over high heat. Reduce to a gentle simmer over medium-low. Cover with a lid. Simmer un the orzo is cooked through, about 10 minutes. Stir the orzo every few minutes to encourage even cooking.
Once the orzo is cooked, remove the lid and stir in the 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, Parmesan, and additional capers if desired. Serve hot.
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Notes
Vegetable broth: I use vegetable bouillon mixed into water. You can use just 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.
Equipment: My one-pot pasta recipes generally work in medium pots or tall-walled skillets. I prefer skillets because they allow vegetables to brown more than pots.