Place a large, deep skillet or braiser over medium heat and add 1/2 cup water and the baby spinach. Cover and steam until wilted, about 1–2 minutes.
Remove the wilted spinach, let cool slightly, then squeeze out excess moisture and roughly chop. Set aside.
Pour remaining water from the pot into the sink, wipe the pot dry, and return it to medium heat. Add the olive oil and swirl to coat.
Add the finely diced shallot and sauté until soft and translucent, about 5 minutes.
Stir in minced garlic, nutritional yeast, onion powder, garlic powder, lemon zest, and ground chilies (if using) and cook, stirring, for 1 minute.
Add the light miso, Dijon mustard, dry orzo, cooked chickpeas, and chopped artichoke hearts. Season with salt and pepper and stir to combine.
Pour in the vegetable stock, bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring often and scraping the bottom, until the orzo is tender to al dente and most liquid is absorbed, about 8 minutes.
Stir in the non-dairy milk, lemon juice, vegan Worcestershire sauce, and the chopped spinach. Combine well and taste, adjusting salt, pepper, or lemon as desired.
Serve the spinach artichoke orzo hot, with extra chili flakes if you like.
