Healing Chickpea + Orzo Bowl in Ginger Broth
Servings: 6
Made with tea broth and light yet hearty ingredients, this bowl will revive all forms of sorrows and ills. As uplifting a daffodils in the spring.
Print Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Make It Your Own:
For a warm restorative to coming in from the cold, forget the garbanzos and orzo. Ladle the hot broth (with or without blended chickpeas) into a cup. Use the cup to warm your hands while the broth warms your soul.
Replace the orzo with jasmine rice and replace the garbanzos with tiny cubes of silken tofu.
For a non-vegetarian meal, add 4-6 peeled shrimp per person to the broth and simmer 4 minutes until just cooked through.
Experiment with various Asian chili sauces to kick up the heat.
Add to or substitute thinly sliced spinach whiskers for the cilantro.
Makes excellent breakfast or lunch leftovers. Store any remaining broth, garbanzos, and orzo in a jar. Gently simmer to reheat.