Creamy Curry Carrot Noodles

Cut the carrots into chunks and boil them in a pot until tender. In the meantime, chop the onions and garlic and add to a pan with a splash of olive oil. Once browned add the curry paste and chickpeas then leave on low heat to slowly sauté. Drain carrots and set aside. In another pot, boil water and add rice noodles (check the package for specific instructions depending on the brand). While the noodles boil, blend the cooked carrots, coconut milk, chicken broth, salt, and pepper until smooth then set aside. Drain noodles and add into the pan with chickpeas etc. Add the blended carrots, stir and cook on low-medium heat for 10 minutes until thickened and serve hot! Enjoy. Serve with chopped fresh herbs and crushed nuts. Option to add tofu or shredded chicken.