Quick Chickpea Curry Rice Noodles
→ serve with lemon juice and peanuts → 2-3 servings
1 tsp coconut oil (or a couple tbsp of water)
1 onion, chopped
1-2 tsp thai curry paste
1 can coconut milk, light or full fat (400ml) - (I used half the amount so that works too)
cornstarch slurry (3 tbsp water, 1 tbsp cornstarch)
½ cup veggie broth (125ml)
salt, pepper to taste
½ cup - 1 cup chickpeas (120g - 240g)
200g rice noodles (7 oz)