Step 1 Heat a large oiled saucepan over a medium-high heat. Add curry paste, chickpeas and rice. Cook, stirring, for 1 minute until fragrant.

Step 2 Add stock and 1 1/2 cups water. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10-12 minutes until rice is almost tender, adding vegetables halfway through cooking. Remove from heat. Stand, covered, for 5 minutes. Stir in spinach. Scatter with parsley.