Creamy Noodle Soup with Crispy Chickpeas

Ingredients

• 200 g chickpeas
• 1 clove garlic
• ½ x red chili
• ½ x red onion
• 2 x spring onion
• 2 dl water
• 1 dl heavy cream
• 45 g rice noodles
• ½ x lime

Method

1. In this dinner we use mango sauce and shrimp shells that were taken care of earlier in the weekly menu.
2. Place chickpeas on a baking tray lined with baking paper, drizzle with a little olive oil and the desired spices (such as garlic salt and chili spices), and bake in the middle of the oven at 225 degrees for about 15-20 minutes.
3. Mince the garlic, chili, red onion and the white part of the spring onion, and fry in a pan with a little oil until the onion is shiny.
4. Add mango sauce, water, cream and shrimp shells and bring to a boil.
5. Add rice noodles and cook until done.
6. Take the shrimp shell out of the soup, and season with salt.
7. Serve the soup with lime juice, crispy chickpeas and the green part of the spring onion.