30 minuters kokosnudelsoppa med chiliskarp kikärter

👩‍🍳 Gör så här

1. 1
   To make the chickpeas. Preheat oven to 425° F.
2. 2
   On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes. Add the coconut and sesame seeds, toss and bake 5-10 minutes, until extra crisp. Remove and toss with chili oil.
3. 3
   To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.
4. 4
   Meanwhile, cook the noodles according to package directions.
5. 5
   Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.