Cook Brown Rice according to packet directions, or in a Pressure Cooker with 1 cup of water for 15 minutes on high with a minimum 5 minutes natural release before opening.
Check over your green beans, de-string if required. Pinch off and discard any hard tops/tails. Steam half submerged in water by Microwave for 5 minutes in a microwave safe container. Remove and Drain.
Preheat a frypan and add the 2tsp olive oil. Sautee the sliced onion for 3-4 minutes until softened and then add the minced garlic. Sautee for an additional 2 minutes until fragrant.
Add in the cumin powder, stir to combine and then add in the baby spinach, gently stirring to combine and wilt down the spinach.
Add in your green beans, drained chickpeas and cooked brown rice and stir to combine until all ingredients are warmed through.
Stir through the lemon juice and season to taste with Salt & Pepper.