Put the chopped onions in a pan with about 3cm of water and soften over a low eat for 5-7 minutes then add the crushed garlic and cook gently for another minute.
Add all the spices and cook for a further minute. If it looks as though it's going to catch on add a little water to free it up.
Add the lentils, tomatoes, stock and simmer uncovered for about 20 minutes. Check to ensure the lentils are cooked, if they're still a bit hard cook for a further 5 minutes. Add more stock if you need to.
Rinse the brown rice and cook in boiling water as per the packet instructions, usually for about 20-25 minutes.
Add the chickpeas and cook for a further 7 minutes then add the kale for a further two minutes and finally the spinach for two more minutes.
Drain the brown rice and refresh under boiling water until the water runs clear. Plate up the chickpea and spinach stew with the brown rice.
Squeeze a little lemon juice over the stew for added zing. Enjoy!