Cook the orzo according to the package directions. If you are feeling fancy, toss with a drizzle of extra virgin olive oil and a sprinkle of parsley when it’s done cooking (this can also keep it from sticking together).

In a medium saucepan, add the two oils and heat over medium heat. Add the onions and saute for 4 minutes or until they are translucent and starting to get golden. Add garlic and kale and saute until kale is wilted down – about 4 more minutes.

Add salt, Italian seasoning, and pepper and stir in the heavy cream and milk. Add the chickpeas and sundried tomatoes. Let this come to a simmer to start thickening up. Simmer for 5 minutes. the sauce will turn from white to a dark cream as it starts to meld with the other ingredients.

Toss with the parmesan cheese.

Divide the orzo into 4 portions and top with the chickpea mixture. Add additional parm and dried parsley if you have it.