Rinse and drain the chickpeas. Put them in a large mixing bowl with all the curry marinade ingredients. Stir well and allow to marinade whilst preparing the rest of the vegetables. You could even do this step in the morning or the day before and leave in a covered container in the fridge.
Spiralize the courgettes. Set aside in a colander.
Thinly slice or peel the asparagus lengthways and finely chop the rest of the vegetables.
Heat the oil in a large wok over medium heat until hot. Carefully add the broccoli, spring onions, asparagus, and garlic. Stir fry quickly around the pan for 2-3 minutes.
Add the spinach and move around the pan for 1-2 minutes until just starting to wilt.
Pour over the chickpeas and all the marinade and stir for 2 minutes or so until starting to warm through.
Swirl the courgetti around in the bowl you used for the chickpeas. This step is not essential but it helps to pick up the excess marinade from around the bowl. #lovefoodhatewaste
Pour the courgetti into the wok and stir for 2-3 minutes or until warmed through. I find using tongs to stir and seperate the noodles is much easier than using a spoon.
If you prefer you can serve this whole thing as a marinated salad rather than a stir fry. I would omit the olive oil and fresh garlic cloves. Replace the spinach with kale and massage all the raw vegetables into the curried chickpea marinade. Prepared this way the whole dish would take less than 10 minutes.