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 cumin, 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.

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.

Stir in the spinach, seasoning to taste with salt and pepper. Serve with the chickpeas when the spinach wilts.