Follow these simple steps to make Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare Chickpeas: On a baking sheet, spread the rinsed and drained chickpeas. Drizzle with olive oil, minced garlic, salt, and pepper. Turn them to coat evenly.

3. Roast Chickpeas: Place the baking sheet in the preheated oven and roast for about 20 minutes, or until golden brown and crispy.

4. Cook Orzo: While the chickpeas roast, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, typically 8-10 minutes.

5. Drain and Mix: Once cooked, drain the orzo and return it to the pot.

6. Combine Ingredients: Stir in the ricotta cheese, grated Parmesan, lemon zest, and lemon juice while the orzo is still warm. Mix until creamy. Season with salt and pepper to taste.

7. Add Roasted Chickpeas: Once the chickpeas are finished roasting, add them to the orzo mixture, and stir until combined.

8. Serve: Spoon the creamy orzo mixture onto plates and garnish with fresh parsley and red pepper flakes, if desired.

9. Enjoy: Serve warm and enjoy your Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas!