Before you start preparing the ingredients, rinse the jasmine rice in a colander until the water runs clear. Then, cover the rinsed jasmine rice with filtered water and allow to soak while you are preparing the rest of the ingredients. Soaking the rice for 15 mins will reduce the cooking time with 10%. If you soak it longer, it will reduce the cooking time more. Drain the rice thoroughly before you start cooking it.
Place the garlic, chilli, ginger, lemongrass, shallots and coriander stalks in the food processor and pulse until you achieve a coarse paste.
Place the drained rice in a heavy-bottomed pot with the vegetable stock or broth. Bring the rice to a boil and cook, covered, on low heat for about 12 minutes until the liquid is absorbed and the rice is tender. Allow the rice to rest with the lid closed for at least 5 minutes.
Heat the olive oil in a frying pan and once hot, gently fry the paste for 2-3 minutes or until the raw smell of garlic has disappeared. Then, add the baby marrow or courgette and red bell pepper. Fry for 4-5 mins. Deglaze the pan with the soy sauce and then add the lime leaves, coconut milk and chickpeas. Allow to simmer for 5-6 minutes or until the veggies are tender.