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Heat the oil in a saucepan over medium heat. Add the onion, garlic, spices, salt and pepper. Cook, stirring, for 10 minutes or until onion is softened. Add the rice, chickpeas and stock, bring to the boil over high heat, then reduce heat to medium, cover and simmer for 5 minutes or until rice is cooked through. Remove the pan from the heat, stir in spinach and raisins. Cover, stand for 5 minutes to wilt spinach slightly, then serve.