1: Dice the onion, chilli, and courgette, and mince the garlic.
2: Prepare your vegetable stock.
3: Heat olive oil in a pan and fry the onions with a pinch of salt until translucent, about 5 minutes.
4: Add the courgette and fry for another couple of minutes.
5: Add the garlic and chilli, and cook down together for another 5 minutes, stirring regularly.
6: Pour in the fregola and stir well to coat in all the juices.
7: Add the stock and peas, bring to a gentle boil, and let simmer until the fregola is plump and tender, about 10-15 minutes.
8: Finish with chopped herbs, lemon juice, and lemon zest.
