Add the mince, dried parsley, chicken stock powder and Moroccan seasoning to a bowl; mix with your hands to combine. Season with salt and pepper and add enough breadcrumbs to be able to roll the mixture into meatballs
Roll into tablespoon sized meatballs and refigerate until required
Add the oil to a large frying pan and brown the meatballs for 6-8 minutes
Add the tin of tomatoes and tomato pasta sauce to the meatballs
Drain the chickpeas and add to the frying pan; simmer uncovered for 12-15 minutes
Cook the rice according to packet directions
Peel and slice the carrots; add to a large saucepan with a small amount of water and steam for 8-10 mins
Add the baby spinach leaves to the meatballs and cook until wilted