Preheat oven to 200°C or 390°F. Blitz curry paste ingredients in a blender. Add a little water to loosen.
For the crispy chickpeas, pour the drained chickpeas onto a baking tray. Drizzle with oil & season with salt & pepper.
Meanwhile, toss the aubergines in oil. On a hot griddle pan, char the aubergines for 3 minutes on each side. Arrange on baking tray. Roast the chickpeas & aubergines in the oven for 15 minutes.
Add the curry paste to a saucepan & sweat over a medium heat for a couple of minutes. Slowly stir in the coconut milk. Add a good splash of soy sauce & the lime juice. Taste. Add more soy or lime as required. Add remaining can of chickpeas & warm through.
After 15 minutes. check the aubergines & shake the chickpeas. If the aubergines are golden & soft, remove from oven & keep warm. If not, cook for a further 5. Check the chickpeas every 5 until they are crunchy, but remove from the oven before they start to burn.
In salted water, boil the greens for 2 or 3 minutes until vibrant & tender, drain well. Arrange on plates/bowls. Divide the aubergines & sauce between the plates. Top with crispy chickpeas, fresh herbs & tadka if you wish. Serve