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Warm the olive oil in a large frying pan or sauté pan set over medium—low heat. Add the garlic and chilli; cook for 1—2 minutes until just golden.
Next, add the courgettes along with a generous pinch of salt. Cook for 20—25 minutes, until silky and softened, stirring occasionally to make sure nothing catches.
Stir in the orzo and butter beans, along with the stock from the jar, then pour in 500ml water. Simmer for 8—9 minutes until the orzo is al dente.
Remove the pan from the heat, mix in the coconut yoghurt, lemon zest and juice and season to taste.
To serve, divide into bowls and finish with a drizzle of extra virgin olive oil and plenty of black pepper.