Step 1

If making the chile oil, place oil, chile flakes, sun-dried tomatoes and salt in a small pot over low heat. Let it steep while you make the orzo.

Step 2

Heat oil in a pasta pot over medium heat. Add the onion and zucchini and cook, stirring only once or twice, until the onion begins to soften and zucchini starts to brown in spots, 5-8 minutes. Season with salt and pepper.

Step 3

Add orzo and cook, stirring constantly, for one minute. Deglaze with 1 cup of water, stirring constantly, until water is mostly absorbed, about another minute or two.

Step 4

Add remaining 4 cups water, chickpeas, Better than Bouillon, garlic powder and thyme and bring to a boil, stirring often as orzo likes to stick to the bottom of the pan!

Step 5

Once boiling, reduce heat to medium low and cover with lid ajar and cook, stirring occasionally, until the orzo is al dente and saucy like risotto. This takes 10-15 minutes. If it looks like water is evaporating too fast and orzo is still firm, just add 1/2 a cup of water at a time to loosen it up. You won't hurt it!

Step 6

Once done, remove from heat and stir in nutritional yeast. Taste and adjust salt if needed. Serve in bowl with a drizzle of chile oil if using.