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Dice the shallot and fry in vegetable oil for a few minutes before adding the minced garlic, ginger and lemongrass. Cook for another few minutes and then add the chickpeas and stock. Bring to a boil and let simmer for 10 minutes before stirring through the coconut cream and then simmering for another 5 minutes or so.
Meanwhile, slice the bok choy in half, brush with oil and grill for 5-7 minutes or until just tender, serve on top of the chickpeas with a healthy drizzle of chilli oil, lime juice, spring onion and sesame seeds.