Step 1

In a medium pot, heat the oil over medium-high heat. Add the bay leaves, cardamom, cloves, fenugreek, cumin powder, coriander, cinnamon, and turmeric. Bloom the spices in the oil for about one minute, until bubbling and fragrant.

Step 2

Stir in the rice and chickpeas. Add the water, carrots, celery, onion, ginger, and 3 1/2 teaspoons kosher salt. Stir and bring to a boil. Reduce the heat to low. Cover and cook, stirring occasionally, for about 50 minutes (less for white rice).

Step 3

Add the spinach and stir until wilted. Add a generous squirt of lemon juice, taste for seasoning, and add an additional 1/2 teaspoon of kosher salt, if desired.

Step 4

Serve warm, garnished with fresh cilantro leaves.