Step 1
Place a rack in center of oven and preheat to 350°. Warmth ⅓ cup extra-virgin olive oil in a big Dutch oven or different heavy ovenproof pot over medium. Add 12 garlic cloves, thinly sliced, and prepare dinner, stirring usually, till softened and aromatic, 2–3 minutes. Add one 14-oz. jar pitted inexperienced olives, drained, coarsely chopped (about 1 cup), one 3.5-oz. jar capers, rinsed (about ½ cup), and ¼ tsp. crushed purple pepper flakes and prepare dinner, stirring often, simply till aromatic, about 2 minutes.
Step 2
Add 12 oz. orzo and one 6-oz. can tomato paste to pot and prepare dinner, stirring usually, till tomato paste coats orzo and is darkened in shade, about 4 minutes. Add one 15.5-oz. can chickpeas, rinsed, 1 tsp. dried oregano, 1 tsp. sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 4⅓ cups water, stirring to scrape up any browned bits caught to backside of pot.
Step 3
Cowl pot, switch to oven, and bake till orzo is tender and about 80% of liquid has been absorbed, 30–35 minutes (having some liquid on prime is okay because the orzo will proceed to soak up it). Take away pot from oven, take away lid, and stir in 2 oz. Parmesan, finely grated (about 1 cup). Style orzo and season with extra salt if wanted and freshly floor black pepper.
Step 4
To serve, divide orzo evenly amongst shallow bowls. High every bowl of orzo with extra Parmesan if desired, then season with somewhat extra black pepper.
