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Step 1
Add the rice to a fine-mesh sieve and rinse a few times until almost clear, then drain.
Step 2
Drain and rinse one can of chickpeas and put it aside for step Drain and rinse the other can of chickpeas and transfer to a food processor or small-capacity blender for step 8.
Step 3
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Once shimmering, add the carrots and onion. Season with a few pinches of salt. Stir occasionally, until softened and lightly browned, 8 to 10 minutes, deglazing the pot with a splash of broth if a lot of food sticks.
Step 4
Add the garlic and cook for 2 minutes, stirring frequently. Add the tomato paste plus spices (oregano, coriander, turmeric, and red pepper flakes). Stir almost constantly for 1 to 2 minutes until the tomato paste is a darker red brick color.
Step 5
Add the rinsed rice and toss to coat for 1 minute, deglazing with a splash of broth as needed. Add one can of drained chickpeas, plus ¼ teaspoon kosher salt and pepper to taste. Toss to coat. Pour in the broth, followed by half of the chopped dill. Bring to a boil.
Step 6
Cover the pan, and reduce the heat to low to maintain a simmer. Simmer for 15 minutes, stirring occasionally, or until the rice is soft.
Step 7
While the soup simmers, roughly chop the spinach and make the chickpea puree.
Step 8
Chickpea Puree: To the chickpeas in the food processor or blender, add the milk, lemon zest, 2 tablespoons lemon juice, nutritional yeast, miso, 1 teaspoon kosher salt, and pepper to taste. Blend until pureed and creamy, scraping down the sides as needed. Taste for seasonings, adding more salt as needed.
Step 9
Stir the Chickpea Puree into the soup, then add the chopped spinach. Simmer for 1 to 2 minutes, stirring frequently, until the soup thickens and greens slightly wilt.
Step 10
Off the heat, stir in the remaining dill and 1 tablespoon of lemon juice. Taste, adding salt/pepper or more lemon juice as desired. Transfer to bowls and drizzle each bowl with a bit of good-quality olive oil for richness.