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Heat 2 teaspoons of oil or 2 tablespoons broth in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add splashes of water if needed.
Then add in the ginger-garlic paste, the bajun spice blend, and the tomato paste. Stir well and cook for a minute. Mix in the broth and keep bring to the boil then add the chickpeas and orzo.
Cover with the lid, and and continue to cook for 15-18 minutes, depending on your stove and the brand of orzo. Make sure that the orzo doesn't stick to the pan. Check in at the 7-8 minute mark and stir about every 2-3 minutes. If the liquid reduces too much before the orzo is cooked, you can add in ¼ cup or more coconut milk.
Cajun, tang or herbs if needed.
Once done, taste and adjust spices as needed. Add another 2 mins or more for flavors to meld and taste again. Serve hot. Garnish with onions, cilantro, and some lime juice and serve.