• Heat olive oil in a large high-rimmed saute pan over medium heat. Add the minced garlic and cook for 1 minute, stirring often. Add the uncooked orzo and cook for another 2 minutes, stirring often.
• Mix in the harissa paste, tomato paste, smoked paprika, and ras el hanout. Cook for 3 minutes.
• Pour in the can of harissa lemon chickpeas and about 2 cups of chicken broth and/or water. Season to taste with salt and pepper. Bring to a boil then lower the heat to a simmer, stirring occasionally so the ingredients don't stick. Add additional splashes of water as needed if the liquid absorbs before the orzo is cooked through. This may take around 15 minutes.
• Once the orzo is cooked, squeeze in the juice of half a lime and mix in the spinach. The spinach should wilt quickly.
• Divide among bowls to serve. Top with fresh parsley and/or cilantro, lime zest, and additional lime juice as desired. Finally spoon on a big dollop of the lime yogurt. Optionally drizzle with olive oil.

Lime Yogurt

• In a small bowl, combine all ingredients together well. Set aside in the fridge until ready to serve.