In a medium saucepan, combine the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.

In a skillet, heat a tablespoon of oil over medium heat. Add cumin seeds and toast for 1 minute until fragrant.

Add the diced bell pepper and carrot to the skillet. Sauté for 5 minutes until softened.

Stir in the peas and spinach, cooking for an additional 3 minutes.

Add the cooked chickpeas, coriander powder, turmeric powder, garam masala, and salt to the skillet. Mix well and cook for another 5 minutes.

Fluff the cooked rice with a fork and serve topped with the spiced vegetable mixture. Garnish with cilantro and a squeeze of lemon juice.