Heat a large fry pan with a medium heat and add in 1 tbsp extra virgin olive oil, after 2 minutes add in 1 cup uncooked orzo, mix the orzo continuously with olive oil, after 4 minutes and the orzo is lightly fried, transfer the orzo into a bowl and set aside

Using the same pan with the same heat, add in 2 tbsp extra virgin olive oil, meanwhile finely chop the onion and roughly chop the garlic, add into the pan with the olive oil, mix continuously

After 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in a 14.5 oz can of diced tomatoes, 1 ¼ cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, mix together, then add in 2 cups vegetable broth and turn up the heat to a high heat

Once the broth comes to a boil, add the orzo back into the pan, mix together so everything is evenly distributed, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente (11 minutes in my case), then remome the pan from the heat

FInely grate in a ¼ cup of Manchego cheese and then mix everything together, sprinkle with finely chopped fresh parsley, serve at once, enjoy!