In a large sauce pot, heat olive oil on medium heat. Add onion and cook for 2-3 minutes until translucent. Add ginger garlic paste and spices.
Add chickpeas, cauliflower, peppers, pea and carrot mix, and rice. Mix between each addition to ensure spices are evenly distributed.
Add 6 cups of water and cover. Cook for approximately 18-20 minutes on medium heat, until rice is cooked through.
Remove cover, taste for seasoning and add salt if needed. Add fresh lemon juice and a handful of kale and spinach.
Spoon into bowls and garnish with cilantro.