Start off by peeling the onions, garlic cloves, and ginger - and discard the peels. Then, chop up the onions and set them aside. Also, chop up the ginger and garlic.

Add the oil to a large frying pan and add in the onions. Let onions saute for about 7-8 minutes over a medium flame, stirring often so they don't burn.

While onions are sauteing, rinse the bunch of asparagus and green bell pepper. Chop off the rough ends of the asparagus and discard this part. Then chop up the asparagus spears into bite-sized pieces. Also, chop up the bell pepper.

Also, drain the chickpeas and run them under cold water.

Then, add the garlic and ginger to the sauteed onions and let saute for about a minute.

Add in the turmeric, smoked paprika, coriander, zata'ar, chickpeas, asparagus, bell pepper, and coconut milk, and stir well. Cover and let cook for about 4-5 minutes.

While this is sauteing, prepare the soba rice noodles according to pkg directions - the ones I used were ready in about 4 minutes.

Then, uncover veggies in spiced coconut sauce and add in the noodles.

Remove from heat and toss noodles so they are evenly distributed with sauce and veggies.

Add in the parsley and season with salt and pepper to taste.

Serve warm!