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)