Orzo and Chickpeas with Turmeric-Ginger Broth

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.


    • 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


  1. 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.
  2. Divide chickpeas and orzo evenly between 2 bowls. Pour hot tea mixture evenly into bowls; serve immediately with lime wedges and desired toppings.

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