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Heat 2 teaspoons of oil or 2 tablespoons broth in a large skillet over medium heat. Add the onion and a good pinch of salt, and cook until the onion is translucent. Add splashes of water to help onion cook evenly.
Then add in the ginger-garlic paste, the Cajun spices, and ketchup and mix really well for a few seconds. Add veggies if using at this point and cook for a minute. Mix in the broth and salt, and bring to a boil, then mix the chickpeas and orzo.
Cover with the lid, and and continue to cook for 7 to 10 minutes, depending on your stove and your pan. Check in at the 7 or 8 minute mark, mix well, close the lid and continue to cook, if needed. If you like it to be saucier, you can add in ¼ cup or more coconut milk.Taste and adjust salt and flavor. Add more Cajun, tang or herbs if needed.
Once done, let the cajun orzo sit, covered, for another 2 mins or more for flavors to meld and settle(spices take time to infuse freshly cooked pasta), then mix well and transfer to your serving bowls. Garnish with onions, cilantro, and some lime juice and serve.