Bring a large pot of salted water to boil. Add the orzo and cook according to package instructions. Drain, reserving a little (about 1/2 cup) of the pasta water. Add the cooked orzo and chickpeas to a large bowl, then add the pasta sauce. Fold the ingredients together, then add the basil and mix everything well. If you'd like it to be creamier or looser, add a bit of the pasta cooking water and mix again. Serve, with some vegan parmesan or hempesan
if you like.