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.
