Orzo And Chickpeas With Turmeric-ginger Broth

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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

Bring 3 cups water to a boil in a teapot or small saucepan over high; remove from heat. Add tea bags, coconut milk, and lime juice; cover and steep 5 minutes. Remove and discard tea bags; stir in salt and fish sauce. Bring just to a simmer over medium. Remove from heat.
Divide chickpeas and orzo evenly between 2 bowls. Pour hot tea mixture evenly into bowls; serve immediately with lime wedges and desired toppings.

Cooked