Heat the olive oil in a large saucepan and adding garlic, red onion, carrots and bell peppers. Cook for 5 minutes, until softened.
Add tomato paste, cumin, paprika and curry powder. Stir together for a couple minutes more.
Add the vermicelli, tinned tomatoes, chickpeas, and vegetable stock. Simmer over a medium heat for around 5 minutes, stirring frequently, until the vermicelli is almost cooked through. Add more vegetable stock if it starts to dry out.
Add vegan cream, soy sauce, green peas and spinach. Cook and stir for 4-5 minutes more, and serve.
You can keep this vegetable vermicelli the fridge in an airtight container for 3-4 days. Reheat on the stove and add extra liquid if necessary.