Add diced onion and olive oil to a medium sized pot. Cook until translucent.
Throw in ground ginger and cook for 3 minutes.
Add turmeric, ground cilantro, garlic, cumin, cayenne pepper and cook for 2 minutes.
Add in water, vegetable stock and salt, mix and bring to a simmer for 10 minutes.
Prepare rice noodles according to packet instructions. Once ready, you can add in and cook until noodles are softened. Approximately 5 minutes simmering.
When the noodles are soft pour into bowl and throw in a can of chickpeas, drained and rinsed along with freshly cut spring onions.
Enjoy!