The Oregon season of mist is starting to pull back and make way for our evergreen season. It is uplifting to feel how just three more minutes of sunlight a day warms ones bones. The daffodils and crocus, a little late this year, are poking up their cheery heads. Even the dog beginning to shed in never-ending tufts is a welcome sign of spring. The one true sign it is time to shift from winter foods is when the grasses turn intense chlorophyll green.
Still, mornings are cold and the mist is more present than not. Something lighter than a dense soup or stew but still hot and nourishing just sounds right. Honor the shift in cravings you may have as the grasses and clover green up brightly. This Healing Chickpea + Orzo Bowl in Ginger Broth couldn’t be an easier solution. Be sure to check out the Make It Your Own options in the recipe, as this one has a lot of ways to make it work for whatever it is you need.
When you’re feeling under the weather– be it a little (or worldwide proportioned) virus, heartache or disappointment, this bowl is a perfect year-round healer and cheer-giver. The simple ginger-turmeric tea and coconut milk broth is as easy as boiling water, and would make a nutritious snack all on it’s own. The whole thing comes together with zero fuss in under 20 minutes. The gingery goodness and light but complete protein will have you feeling as sprightly as a bright yellow daffodil in no time.
Healing Chickpea + Orzo Bowl in Ginger Broth
- 5 cups water boiled
- 5 ginger turmeric tea bags
- 1 13.5 oz. can full fat coconut milk
- 3 limes juiced
- 1 lime cut in six wedges
- 1 ½ tsp Asian fish sauce for vegan option use coconut aminos
- 1 tsp sea salt
- 2 15 oz. cans chickpeas (garbanzo beans) drained and rinsed
- 1 lb. GF or traditional orzo, cooked, or see rice Make it Your Own option
- ½ bunch cilantro chopped
- Sriracha or spicy Asian chili sauce
- In a small saucepan, bring water to a boil and add teabags. After they are fully immersed, add coconut milk, put a lid on the pot, and leave to steep for 10 minutes. Remove tea bags.
- Stir lime juice, fish sauce, and salt into the tea/coconut milk broth. Keep at a low simmer.
- In a blender, blend together one cup of the garbanzos and a few ladlesful of the broth. Once it is blended smooth, add it back to the broth and stir.
- Pile garbanzos and orzo into shallow bowls. Ladle broth around them.
- Garnish generously with chopped cilantro and Sriracha to taste. Serve with lime wedges.