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Preheat the oven to 400F and prepare a baking sheet.
Add the chickpeas to the sheet pan, along with the olive oil, paprika, salt & pepper. Toss, and bake for 20 minutes, until crispy.
In the meantime, in a pan over medium heat, add the olive oil, garlic, onion and asparagus spears. Saute until the asparagus is bright green and the onions are translucent.
Add the white one to deglaze the pan, followed by the orzo. Saute for 1 to 2 minutes to “toast” the orzo. Now add the vegetable broth. Bring to a boil, and then lower heat and simmer for an additional 5 minutes.
Add the coconut milk, spinach and lemon juice. Stir until combined and simmer for an additional two minutes.
Top the dish with roasted chickpeas and enjoy. Alternatively, mix half of the chickpeas in, and save the rest for the topping.