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Cut the onion and carrots. Warm a large pan over medium heat. While that is heating up, continue cutting the rest of the vegetables (pepper, mushrooms, garlic).
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Once the pan is hot, pour a generous amount of olive oil and put the vegetables in (except the tomato, garlic, spinach and chickpeas), stirring often, until nicely roasted (probably 7-8 minutes).
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Add all the spices (except salt) and stir well for 15-20 seconds, to make sure the spices develop their flavours. Then add the tomato and garlic for a few minutes and then add the rice, water, and chickpeas, stir, cover and reduce temperature a bit, just under medium.
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Let it cook, covered, for about 30 minutes, stirring every 10 minutes or so. If the water evaporates too quickly, add a bit more water so that it doesn't burn at the bottom. A few minutes before the end, throw in the spinach. Add the salt and pepper before serving.