Parboil the sugar snap peas for a few minutes, until just tender. Drain and set aside.
Heat the oil in a large, deep frying pan or wok, and add the chilli, garlic and spring onions. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the parboiled sugar snap peas and strips of pepper, and cook for a further 2-3 minutes before adding the mushrooms. Cook for another 5 minutes, until all the vegetables are tender.
Add the cumin, tomatoes, chickpeas, stock and peanut butter, and mix gently until the peanut butter has completely melted into the liquid. Simmer gently for 5-10 more minutes, until the chickpeas are hot.
Add the lemon juice and chopped coriander, and mix well. Serve with rice, topped with more fresh coriander.