Combine zucchini, carrots, red bell pepper, and squash in wok or saucepan.
Add the herbs, chili, and coconut milk. Cook on low-medium heat until soft.
Add the bok choy, snow peas, and chickpeas. Combine well.
Serve with brown rice.

2 zucchini (courgette), diced
2 carrots, diced
1 red bell pepper, sliced
3 yellow squash, diced
1 bunch bok choy
1 handful snow peas
400 gram chickpeas, cooked
400 gram coconut milk
1 red chili, chopped finely
1 tablespoon tumeric