1. Heat the olive oil in a large skillet over medium heat, then cook the onion until soft and translucent.

2. Stir in the garlic and tomato paste, and cook briefly until fragrant and slightly deepened in color.

3. Add the diced tomatoes, chickpeas, and orzo, stirring well so the pasta is coated in the flavorful base.

4. Pour in the vegetable broth, then season with salt, black pepper, and red pepper flakes.

5. Bring the mixture to a gentle simmer and cook uncovered, stirring often, until the orzo is tender and the liquid has mostly absorbed.

6. Turn the heat to low and stir in the Parmesan, parsley, dill, and lemon juice until the dish is creamy and bright.

7. Serve warm with extra Parmesan, herbs, or lemon wedges if desired.