In a large, heavy bottomed pan or casserole dish, toast the pine nuts, dry, until lightly golden all over - about 2 minutes (we’ll use this pan for the rest of the dish, so make sure it’s big enough). Remove and set aside.

To the same pan, heat two tablespoons of olive oil over a medium heat. Add the shallots and cook for 5-6 minutes until soft and fragrant but not coloured. Then add the garlic and chilli flakes and cook for a further minute until fragrant.

Add the butter and, once melted, stir in the orzo. Cook for 1–2 minutes, stirring, until lightly toasted.

Pour in the stock and bring to a gentle boil. Stir in the chickpeas with their bean stock and the cavolo nero / kale. Reduce to a steady simmer and cook for 8–10 minutes, stirring often, until the orzo is al dente and the mixture looks creamy and glossy. Add a splash of more stock or water if it’s a too thick.

Stir through the pesto, parmesan, lemon zest and juice. Cook gently for another 1–2 minutes until everything is warmed through and silky. The chickpeas, stock + parmesan and all quite salty - so check for seasoning.

Spoon into bowls. Scatter over the toasted pine nuts, and finish with cracked black pepper, more parmesan, the fresh herbs and a drizzle of your best olive oil.