In a skillet over medium heat, add the chickpeas and olive oil and toss. Then add the spices, and toss again until covered. Simmer for 2-3 minutes until slightly crisped.
Add the garlic, onion and Barilla Orzo and stir. Add the wine and deglaze the pan. Add 1 1/2 cups of vegetable broth, bring to a boil, and then lower heat and simmer for an additional 5 minutes.
Add the coconut milk, spinach and sun dried tomatoes. Stir until combined and simmer for an additional two minutes. Finish with fresh lemon juice and zest.
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