Step 1

Cook orzo pasta according to package instructions (I cooked mine in 3 qt salted boiling water for about 9 minutes). Drain, keeping about 1/2 cup of the cooking water. Set aside

Step 2

In a large braiser or heavy pan like this one, heat 4 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini; raise heat if needed and saute for about 5 minutes or so. Season with a little salt.

Step 3

Now add garlic, diced tomatoes, chickpeas, and spices. Add the reserved pasta water. Stir to combine. Bring to a boil for 5 minutes, then lower heat, cover and let simmer for 10 to 15 minutes or so.  (Occasionally check and stir together, making sure to add a little bit of liquid if needed.)

Step 4

Uncover, stir in already cooked orzo pasta. Add lemon juice and stir again. Cook briefly until pasta is just warmed trough (a minute or 2.)

Step 5

Remove from heat and stir in fresh mint. Top with lots of toasted pine nuts. Enjoy!