Chickpea and Asparagus Curry

A nice curry with noddles when asparagus is in season. This recipe came about when I didn't have the ingredients for one of the recipes I had.  

Ingredients:
8-oz dry elbows

olive oil

1 onion, diced
4 garlic cloves, minced
1-2 Tbsp ginger paste
1 bunch asparagus, with stems snapped off
1 can chickpeas, drained and rinsed
1 cup vegetable broth
1-2 tsp mild curry powder
1 can lite coconut milk
1 tsp garam masala
½ tsp ground coriander

Directions:

1. Cook noodles per package directions.
2. Drain, rinse, and set aside.
3. Heat 1 Tbsp oil over medium-high heat.
4. Add onions, garlic, ginger, and asparagus and sauté until the onions are translucent and asparagus is cooked to your liking.
5. Stir in curry powder to coat.
6. Add broth, coconut milk, and chickpeas.
7. Heat over low until warm.
8. Stir in garam masala and coriander, plus salt and pepper if desired.
9. Cover and rest 5 minutes.
10. Taste, adding more garam masala or coriander as desired.
11. Divide noodles equally among 4 bowls.
12. Ladle warm curry evenly over noodles and serve.

Notes:

• Serves 4