Combine oil, garlic, ginger and lemongrass in a deep-frying pan over medium heat. Cook, stirring often for 3-4 minutes or until aromatic. Stir in the curry paste and cook, stirring for 2 minutes. Add the onion, and chickpeas, cook stirring often for 3 minutes or until the onions soften.
Add the thick coconut mixture from the top of the coconut milk, 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 the Broccolini® and Fioretto®, poking into the sauce so to cover. Cover with a lid and simmer for 5 minutes until Broccolini® and Fioretto® are just tender.
Spoon into bowls and top with yoghurt and mint. Serve with rice or noodles.