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Heat oil in 12” skillet over medium-high heat. Add orzo; cook, stirring occasionally, until coated in oil and slightly toasted, about 3 minutes. Stir in chicken bouillon mixture and chickpeas in sauce; bring to boil. Boil 1 minute.
Cover skillet with tight-fitting lid or foil; reduce heat to low. Simmer, covered, until orzo is tender and a small amount of liquid remains, about 15 minutes. Gently fold in baby spinach until spinach is completely wilted. Serve.