Step 1

Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain.

Step 2

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until just tender. Add the ginger, garlic, cumin, ground coriander and turmeric. Cook, stirring, for 1 minute or until aromatic. Add the chickpeas and stir to coat. Add the coconut cream, coconut milk and stock powder. Simmer for 5 minutes or until the sauce thickens slightly.

Step 3

Divide the noodles among serving bowls. Top with the chickpea mixture and fresh coriander.