Recipes Soup Orzo and Chickpeas with Turmeric-Ginger Broth 3.3 (8) 13 Reviews Coconut milk and fresh lime juice are natural flavor partners to ginger and turmeric; here they come together to form a restorative tea-based broth that’s delicious studded with chickpeas and pasta. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 20 mins Yield: 2 Ingredients 3 cups water 4 single-serving turmeric-ginger tea bags (such as Rishi) 1/2 cup unsweetened coconut milk 3 tablespoons fresh lime juice (from 2 limes), plus lime wedges, for serving 3/4 teaspoon kosher salt 1/2 teaspoon fish sauce (such as Red Boat) 1 (15-ounce) can chickpeas, drained and rinsed 1 cup cooked orzo or other small pasta Thinly sliced shallot, cilantro sprigs, and sambal oelek or Asian chile-garlic sauce, for serving Directions 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. Gregory DuPree Notes Look for Rishi turmeric-ginger tea at your local Asian market. Rate it Print