Warm the olive oil in a large deep skillet over medium heat. Add the onion and cook 4–5 minutes until soft and translucent.

Add the garlic, chopped sun-dried tomatoes, oregano and red pepper flakes. Cook 1–2 minutes, stirring, until fragrant and the oil turns a deep sunset red. This is where the flavour of the whole dish gets built — do not rush it.

Stir in the orzo and toast for one minute, turning it in the red oil until every grain is coated.

Add the chickpeas and the broth. Bring to a boil, then drop to a steady simmer and cook uncovered 10–12 minutes, stirring often so the orzo does not catch on the bottom, until the orzo is al dente and most of the liquid has been drunk up.

Pour in the coconut milk and simmer another 3–4 minutes, until the sauce thickens and turns glossy and blush-coloured.

Add the spinach a handful at a time, stirring until each one wilts before adding the next. Stir through the parmesan if using.

Take off the heat and season generously with salt and black pepper — it needs more salt than you think. Tear over fresh basil and serve straight from the pan, with bread for the sauce.