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Orzo and Chickpeas with Turmeric-Ginger Broth
Ingredients
  • 3 cups water
  • 4 single-serving turmeric-ginger tea bags (such as Rishi)
  • ½ cup unsweetened coconut milk
  • 3 tablespoons fresh lime juice (from 2 limes), plus lime wedges, for serving
  • ¾ teaspoon kosher salt
  • ½ 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
Steps
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