1 onion finely chopped

2 sticks of celery chopped

2 cloves of garlic or replace with our garlic powder

1 tbs tomato pure

400g tin tomatoes

2tbs basil pesto

Before you start this recipe, soak the chickpeas overnight, drain and rinse and then cook until soft (between 30 mins and 1 hour 30 mins.  You can also add half a teaspoon of baking soda to help soften them)

1. Use 1 tbs of oil in a large pan and fry onion and celery for 10 minutes.  Add garlic and cook for another minute.

2. Stir in all other ingredients except the pesto and 1 tbs oil

3. Bring to the boil and simmer for 8 to 10 minutes until the orzo is tender

4. Season and put in a bowl.

5. Add the pesto and olive oil.

6. Serve with plenty of crusty bread