Combine oil, garlic, ginger and lemongrass in a deep frying pan over medium heat. Cook, stirring often for 3-4 minutes until aromatic. Stir in the curry paste and cook, stirring for 2 minutes. Add the onions and chickpeas and cook stirring often for 3 minutes until onions soften.
Add the thick coconut mixture from the top of the coconut milk and cook stirring for 3 minutes until coconut milk separates (if it looks oily, that™s great sign). Add the remaining coconut milk and stock, bring to gently simmer, simmer for 5 minutes.
Add Broccolini® & Fioretto®, poking into the sauce so its covered. Cover with a lid and simmer for 5 minutes until Broccolini® & Fioretto® are just tender. Spoon into bowls and top with yoghurt and mint. Serve with rice or noodles.