Thai Chickpea & Chicken Noodle Soup - Alberta Pulse Growers

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1/2 cup (125 mL) diced yellow onion
• 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
• salt & pepper, to taste
• 5 cloves garlic, minced & divided
• 1/2 tsp (2 mL) coriander
• 1/2 tsp (2 mL) cumin
• pinch red chili flakes
• 1 cup (250 mL) sugar snap peas
• 1 cup (250 mL) thinly sliced & halved red bell pepper
• 1 cup (250 mL) broccoli florets
• 1 cup (250 mL) julienned carrots
• 1 can (14 oz/398 mL) baby corn, drained
• 2 Tbsp (30 mL) fresh ginger, grated
• 2 Tbsp (30 mL) Thai red curry paste
• 3 cups (750 mL) cooked, shredded chicken
• 4-6 cups (1 - 1.5 L) low or no sodium chicken or vegetable broth
• 1 can (400 mL) coconut milk
• 200 g rice noodles (see notes)
• fresh cilantro & chopped peanuts