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Prepare the vegetables: Peel and dice the onion, peel and mince the garlic, deseed and slice the red pepper, drain and rinse the beans
For the orzo: Boil the kettle, heat 2 tbsp oil in a large frying pan over medium heat, add the onion and a big pinch of salt, saute for 6-7 minutes, add the garlic, cumin, paprika and coriander and fry for a moment, add the sliced red pepper, tomato puree, chipotle paste and sweetcorn, mix well and cook for a minute, stir through the orzo, vegetable stock cube and 700ml boiling water, bring to the boil, cover and simmer for 8 minutes, until the orzo is soft and tender
Finish the orzo: When nearly all of the water is nearly absorbed and the pasta is cooked, swirl through the coconut yoghurt and sprinkle with freshly chopped coriander before serving