Justin Chapple's Orzo and Chickpeas with Turmeric-Ginger Broth is so easy and only takes 20 minutes.
would be a nice touch, since you can poach it in the broth while it cooks and infuse even more flavor into the soup.Chapple’s recipe calls for cilantro springs as a garnish, but if you don’t have them, don’t worry—other fresh greens like parsley, scallions, and chives would also be tasty.
Or, leave it off entirely if you don’t have any stocked.While you might think dried herbs can be substituted in for fresh , you don’t want to use them for a garnish. They taste much better when they’re cooked.This recipe easily scales depending on how much food you need. The serving size as-written is for two, but you can make it in larger batches for a family. Pro tip: make a large amount of broth ahead of time and then use it during the week, adding orzo and chickpeas, or whatever protein you choose.
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