Puree the chickpeas with the water, oil, lime juice and tahini, season.
Heat the oil in a pan, add the quinoa and cook briefly. Pour in the water, season, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft.
Heat the oil in a frying pan, season the chickpeas previously set aside, add to the pan, fry for approx. 5 mins., remove from the pan, set aside. Add a dash of oil, gradually add the spinach, allow to wilt. Add the mangetout, season, heat through. Serve the vegetables on top of the quinoa, add the hummus. Scatter the chickpeas on top, serve with lime.