Preheat your oven to 200°C (fan 180°C). While it heats, rinse the brown rice in a fine-mesh sieve until the water runs clear — you'll hear the grains clatter as they release their starch.

In a medium saucepan, bring the stock to a rolling boil. Add the rice, stir once, then reduce the heat to low, cover, and simmer for 25 minutes. The rice should be tender but still have a pleasant bite; you'll see the grains have split slightly and the liquid is fully absorbed.

Meanwhile, spread the dried chickpeas on a large baking tray. Add the chopped carrots, red onion, and bell pepper. Drizzle with 3 tablespoons of olive oil, then sprinkle over the smoked paprika, cumin, garlic powder, salt, and pepper. Toss everything with your hands until every piece is glistening and coated — you'll smell the warm spices as you mix.

Roast the vegetables and chickpeas for 20 minutes, giving the tray a shake halfway through. At the 20-minute mark, the chickpeas should be golden brown and make a slight crackling sound when you press one with a spatula; the carrots will have softened with caramelised edges.

While the tray roasts, wilt the spinach in the remaining tablespoon of olive oil in a large frying pan over medium heat. Stir for 60–90 seconds until the leaves turn a deep, vibrant green and reduce dramatically in volume — you'll hear a gentle sizzle as the moisture releases.

Fluff the cooked rice with a fork. Divide the rice among four bowls, then top with the roasted chickpea mixture and the wilted spinach. Squeeze the lemon juice over everything — the citrus will brighten the smoky spices instantly — and garnish with fresh herbs if using.