To make the crispy chickpeas: Preheat oven to 425° F. On a baking sheet, toss chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes.

Add coconut and sesame seeds to chickpeas, toss, and bake 5-10 minutes more until extra crisp. Remove from oven and toss with chili oil.

To make the soup: In a large pot, heat olive oil over medium heat. Add shallots, ginger, and Thai red curry paste. Cook until fragrant, about 2 minutes.

Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat for 5-8 minutes until slightly thickened.

Stir in the broccolini and cilantro. Cook until broccolini is tender-crisp, about 2-3 minutes.

Meanwhile, cook noodles according to package directions. Divide cooked noodles between bowls. Ladle the hot soup over the noodles. Top each bowl with the crispy chili crisp chickpeas, lime wedges, and extra herbs.