Method

1. Heat oil in a large saucepan. Add onion and cook until softened. Add ginger, garlic and cumin to the pan and stir over a low heat for 2 minutes. Add rice, lemon rind and cardamom pods and stir for 2 minutes longer.

2. Pour in the hot stock and stir to combine. Cook over a low heat, stirring occasionally for 30 minutes or until all the liquid is absorbed and rice is tender.

3. Add pumpkin, chickpeas and spinach and stir until heated through.