Sauté the onion in oil and ghee.

Add the bell pepper, chili paste, and garlic, and sauté.

Add the toasted orzo pasta (without oil) and sauté.

Cover with boiling water, add the bouillon cubes, salt, and spices, and bring to a boil. Reduce the heat.

Let it cook until the vegetables are tender and most of the liquid is absorbed, leaving some sauce.

Serve hot.