Ravinder Bhogal's Cacio e Pepe Chickpeas

1. Gather and prepare your ingredients.

2. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook for 8-10 minutes, until softened but not coloured.

3. Add the garlic and lemon zest and cook for 1-2 minutes, until fragrant.

4. Pour in the stock, cover and bring to the boil, then add the kale and chickpeas and simmer for 5 minutes.

5. Finally, add the cooked orzo and then beat in the cheese and butter and season with salt and plenty of black pepper. Serve at once with a little extra grated cheese.