1: Fry diced shallot in olive oil with salt for a few minutes.
2: Add minced garlic and fry for another couple minutes.
3: Add orzo, stir well and then pour in the stock.
4: Mix well and once absorbed, add drained chickpeas and Parmesan.
5: Stir until amalgamated and thick, then add butter and pepper.
6: Season to taste and serve with more parmesan.
