Roast kumara, coconut & lime laksa with crispy chilli chickpeas | New World

Ingredients

• 1 can chickpeas, drained and rinsed
• Good drizzle olive oil
• 1 tsp chilli powder
• 1 tsp garlic powder
• 2 medium kumara diced in 2cm pieces
• 1 large red chilli, finely sliced (seeds and all)
• 3 cloves garlic
• 4 tbsp Thai red curry paste
• 700ml vegetable stock - reduced salt
• 1 400ml can full fat coconut milk
• 1 tbsp brown sugar
• 3 tsp fish sauce
• 200g rice noodles
• Juice of 1 lime, plus extra wedges to serve
• Small bunch each mint and coriander, roughly chopped
• Coconut yoghurt
• Chilli oil