Heat the oil in a pan. Briefly sauté the lemongrass, curry, coriander and ginger. Add the spring onions and cook briefly. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Add the rice and cook briefly. Add the coconut milk, stock and spinach, bring to the boil, cover and simmer over a very low heat for approx. 5 mins. Turn off the heat and leave the rice to fluff up in the pan for approx. 15 mins.; do not remove the lid. Stir the rice, season.
Heat the oil in a non-stick frying pan. Fry the chickpeas, shallots and garlic for approx. 10 mins., stirring occasionally until the chickpeas are crispy, season. Plate up the rice with the chickpeas, coriander and lime wedges.