Instructions:

 

Peel the onion and cut into quarters.  Roughly peel the ginger the cut into 4.  Peel the garlic and remove the top from the chilli, discarding the green top.  Then place everything into a small food processor or blender with the cashew kernels, the zest and juice of 1 lime and the ground cumin and turmeric. Blitz until a paste

Place the noodle nest into a bowl.  Fill a kettle with water and bring to the boil.  Pour enough water over the noodles to cover and then pour 300ml of water into a jug to be used in the soup.

De-seed the pepper and cut into 1 cm pieces and break the broccoli into bitesize pieces.

Heat a medium sized saucepan and add the oil and the paste from the blender, stirring regularly so it does not burn – cook for 3-4 minutes then add the diced red pepper and broccoli and cook for a further 2-3 minutes.

Add the chickpeas to the saucepan with the coconut cream and crumbled vegetable stock cube and add the 300ml of water, stir to combine and gently bring to the boil, then reduce to a simmer and cook for 3-4 minutes.

Drain the noodles and add to the soup and gently stir and cook for a further 3-4 minutes. Cut the remaining lime in half and squeeze the juice of one half into the soup and stir.  Cut the remaining half into 2 wedges and reserve for serving