Panang Curry Carrot Noodles

Preheat the oven to 425°F. Peel and mince the shallot, ginger, and garlic. Trim a half inch off the broccolini stems and discard. Chop the broccolini into 3 inch pieces. Peel the carrots and continue peeling into ribbons or noodles. Drain, rinse, and dry the chickpeas. Zest the lime, halve, and cut half into wedges.

Add the chickpeas to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until crispy, about 12 to 15 minutes.

Place a medium saucepan over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced shallot, ginger, and garlic. Cook until fragrant, stirring frequently, about 1 to 2 minutes. Add the and panang curry paste and grape tomatoes and cook, stirring frequently, until they begin to soften, about 3 to 4 minutes.

Add the coconut milk and ½ cup water to the saucepan and bring the panang curry to a boil. Reduce heat to low, add the chopped broccolini, and cook until crisp-tender, about 4 to 5 minutes. Add the carrot noodles, stir, and cook until hot, about 1 minute more.

Toss the roasted chickpeas in lime zest on the baking sheet. Add the juice from just half the lime to the curry and season with salt. Divide the panang curry carrot noodles between deep bowls. Top with lime chickpeas and serve with lime wedges. Cheers!