Preheat the oven to 350 degrees F/180 F and line a baking tray with parchment paper. Add the chickpeas to a mixing bowl together with the tamari, olive oil, cumin and paprika. Mix together well, then transfer to the baking tray and bake for 20 minutes.
Heat olive oil in a frying pan over a medium-high heat and add the garlic, sweetcorn, onion, cabbage and bell pepper. Cook for 5 minutes until the vegetables begin to soften, then add the mushrooms and cook for 5 minutes more.
1 tbsp olive oil, 2 cloves garlic, ½ cup sweetcorn, 1 large onion, 1 cup cabbage, 1 cup red bell pepper, 2 cups mushrooms
Add the rice noodles, coconut milk, vegetable stock and green peas. Simmer for 10 minutes, stirring frequently, or until the noodles are fully cooked through.
7 oz rice noodles, 1 cup coconut milk, 2 ½ cups vegetable stock, 1 cup green peas
Stir in the spinach, seasoning to taste with salt and pepper. Serve with the chickpeas when the spinach wilts.
3 cups spinach, Salt and pepper
You can leave the chickpeas in the oven for longer to get them even crispier, but the 15-20 minute mark still works well if you want to make this as a quick dinner.