In large pot, combine oil, garlic, ginger, shallot, lemon grass and red curry paste; sauté until aromatic.

Stir in vegetable broth, water, curry powder, sunflower seed butter, coconut milk, sea salt, broccoli, coconut sugar and lime leaves.

Add pad Thai noodles; bring to boil. Lower heat to simmer. Let simmer 4 minutes, or until noodles are cooked.

Add red bell pepper. Continue cooking 5 minutes or until noodles are cooked through.

Meanwhile, in skillet, heat oil. Stir fry chickpeas and spices a few minutes, until outsides are golden.

To serve, top with chickpeas. Sprinkle with paprika, sesame seeds, fresh cilantro and fresh lime to taste.