Chop onions and garlic. Cut sweet potato and broccoli into bite-sized pieces.
On a bit of coconut oil sautée onions for a few minutes. Then add garlic, curry and cumin.
Sautée for another minute or so, then add sweet potatoes and broccoli. Cook like this for a few minutes while stirring.
Then add 300 ml water, stir, and cover the pot with a lid. Cook for about 10 minutes.
After 10 minutes potatoes should be soft. At this point, add chickpeas and coconut milk. Add salt, too, about 1 tsp at first, adding more if needed. Stir well.
At the end, add mie noodles and additional 300 ml water. You might need to add more later, because as noodles cook, they make this soup very thick. For cooking noodles, check the packaging. Mine needed 4 minutes.
Serve hot with some peanuts and spring onions on top.
