Heat a couple of tablespoons of water in the bottom of a non-stick stir-fry pan. Quickly slice the onion and red pepper and add to the pan. Sauté for a couple of minutes, stirring from time to time.
Slice the broccoli into small florets, rinse with water and add to the pan. Slice the mushrooms and grate the garlic. Add these to the pan and continue to stir fry on a medium heat. Don't let the garlic burn - add a little more water if needed.
Whilst the veg are cooking, pop the spinach, tahini, lemon juice, nutritional yeast and seasoning into a small blender jug or nutribullet jug. Add enough water to just cover and blend until smooth - add more water if it's too thick. Taste and add more lemon, seasoning or nutritional yeast as required.
Tip the chickpeas into the pan and cook for one minute. Then add the green sauce. Stir well to combine then reduce the heat and allow it to warm through but not boil.
Whilst the sauce is warming, reheat the leftover rice or cook the packet rice according to its instructions.
Tip the hot rice into a large bowl and add the veggies and sauce. Serve immediately.
