Curried Squash Noodle Soup With Rice Noodles, Crispy Coconut Chickpeas & Fresh Green Kale

Method

1. Boil your kettle, then take out a large frying pan and two saucepans.
2. Add about a tablespoon of olive oil or coconut oil to a large frying pan on a medium heat. Drain and pat dry the chickpeas, then add them to your frying pan with a little salt and pepper. Cook for about 4 minutes, shaking the pan now and then. Add a splash of soy sauce if you have some, then add the sesame coconut mix and cook for another 2-3 minutes until crispy.
3. Place your saucepan over a medium heat, pour boiling water into the pan from your kettle and add the flat rice noodles . Cook for 5 minutes or until al dente, then drain the noodles. Rinse the noodles a little to stop them sticking together.
4. Meanwhile, tear the leaves off the kale stalks and give them a wash. Add the curried squash soup to your other saucepan along with 200ml of water and add the kale leaves to the pan too. Cook until piping hot and the kale is wilted, around 5-8 minutes.
5. To serve, pour the curried squash soup and kale into two bowls and dish out the noodles and crispy chickpeas. Roughly chop the coriander and sprinkle it over. Finish with lime zest and a good squeeze of lime juice. Enjoy!