1. Roast chickpeas in oven. 2. Cook instant noodles according to package instructions. Drain and rinse with cold water. Keep the excess starchy noodle water. 3. In some olive oil, sauté firm tofu until crispy. Add zucchini and wait for it to be cooked. 4. Add turmeric and sauté for a few minutes. 5. Add red curry paste, coconut milk and stir until combined. Add lime juice. 6. Add ramen noodles to a bowl, add in your thai curry coconut mixture. Heat up 1 cup of veggie broth combined with the excess noodle water. Pour over noodles. 7. Top with crispy chickpeas, chopped coriander and a squeeze of lime.
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### Ingredients
* 1 pack instant ramen noodles
* 150g firm tofu
* 1/4 cup chopped zucchini
* 1 tbsp olive oil
* 1/4 tsp turmeric
* 2 tsp thai red curry paste (heaping)
* 1 cup coconut milk
* 1 cup water / veggie broth
* 2 tsp lime juice
* salt (if needed)
**Toppings**
* crispy roasted chickpea
* squeeze of lime
* chopped coriander
### Instructions
1. Roast chickpeas in oven.
2. Cook instant noodles according to package instructions. Drain and rinse with cold water. Keep the excess starchy noodle water.
3. In some olive oil, sauté firm tofu until crispy. Add zucchini and wait for it to be cooked.
4. Add turmeric and sauté for a few minutes.
5. Add red curry paste, coconut milk and stir until combined. Add lime juice.
6. Add ramen noodles to a bowl, add in your thai curry coconut mixture. Heat up 1 cup of veggie broth combined with the excess noodle water. Pour over noodles.
7. Top with crispy chickpeas, chopped coriander and a squeeze of lime.
[Source](https://browngirlveganeats.com/thai-coconut-chickpea-curry-ramen/) and [chickpea roasting instructions](https://browngirlveganeats.com/roasted-spiced-chickpea-salad/)