Make the cashew cream: in an upright blender combine drained cashews, 1/3 cup water, and nutritional yeast; blend on high until completely smooth and set aside.
Heat a braiser or Dutch oven over medium heat and add 1 teaspoon olive oil.
Add broccoli in a single layer, press down, and cook undisturbed about 4 minutes until the undersides brown and broccoli brightens; season with salt and pepper, toss lightly, then transfer to a bowl (it will continue to cook).
Wipe the pot, return to medium heat, and add the remaining 1 tablespoon olive oil.
Sauté the diced shallot until softened and translucent, about 4 minutes, then add minced garlic, minced thyme leaves, lemon zest, and chili flakes if using; cook until fragrant, 30 seconds to 1 minute.
Add the orzo and stir to coat with the shallot mixture, then stir in the cooked chickpeas and season generously with salt and pepper.
Pour in 2 cups vegetable stock, bring to a simmer, and cook, stirring and scraping often, until the orzo is tender and the mixture becomes creamy, about 8 minutes; add extra stock as needed to keep it fluid and prevent sticking.
Once the orzo is tender, stir in the cashew cream and lemon juice, then add the seared broccoli and return to a gentle simmer; adjust seasoning with more salt or lemon juice if needed.
Stir in chopped parsley and serve immediately, with optional vegan parmesan and extra chili flakes.
