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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 fry for a moment to release the delicious flavour - 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.