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orzo and chickpeas with turmeric-ginger broth

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Your Recipes

Total: 20 minutes

Servings: 2

Cost: $3.38 /serving

Author : Justin Chapple

Ingredients

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3 cups water4 single-serving turmeric-ginger tea bags (such as Rishi)1/2 cup unsweetened coconut milk3 tablespoons fresh lime juice (from 2 limes), plus lime wedges, for serving3/4 teaspoon kosher salt1/2 teaspoon fish sauce (such as Red Boat)1 (15-ounce) can chickpeas, drained and rinsed1 cup cooked orzo or other small pastaThinly sliced shallot, cilantro sprigs, and sambal oelek or Asian chile-garlic sauce, for serving

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Instructions

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Bring 3 cups water to a boil in a teapot or small saucepan over high; remove from heat. Add tea bags, coconut milk, and lime juice; cover and steep 5 minutes. Remove and discard tea bags; stir in salt and fish sauce. Bring just to a simmer over medium. Remove from heat. Divide chickpeas and orzo evenly between 2 bowls. Pour hot tea mixture evenly into bowls; serve immediately with lime wedges and desired toppings.