Soften the aromatics

• Heat the olive oil in a large sauté pan over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Toast the orzo and chickpeas

• Add the chickpeas and orzo to the pan and stir to coat.
• Toast for a couple of minutes so the orzo picks up a little colour.

Simmer in the lemony broth

• Pour in the vegetable stock and add the lemon zest.
• Season with salt and pepper, then bring to a gentle simmer.
• Cook, stirring occasionally, until the orzo is tender and the broth has thickened.

Finish with pesto and greens

• Stir the spinach through the pan until wilted.
• Take the pan off the heat and stir in the pesto and lemon juice.
• Taste and adjust the seasoning.

Serve

• Spoon into bowls and scatter over the grated parmesan.
• Finish with a crack of black pepper.