• I start by rinsing the rice in a fine-mesh sieve until the water looks almost clear, then I let it drain well. That quick rinse removes excess surface starch, so the rice cooks into the soup without turning gummy.
• Next, I drain and rinse both cans of chickpeas, setting one can aside for the pot and putting the other into a food processor or small blender for the puree later. Keeping one batch whole and one batch for blending is what gives the soup both body and texture.
• In a large saucepan or Dutch oven, I heat the olive oil over medium-high heat until it shimmers, then add the carrots and onion with a few pinches of salt and cook for about 10 minutes, stirring now and then. I wait until the onions look translucent and the carrots are lightly browned at the edges, because that deeper sweetness really matters here.
• I stir in the garlic and cook it for 2 minutes, stirring frequently, then add the tomato paste, oregano, coriander, turmeric, and red pepper flakes and keep everything moving for 1 to 2 minutes. You’ll know this part is ready when the tomato paste turns a darker brick red and the spices smell deeply fragrant. If anything starts catching, I lower the heat and loosen the pot with a splash of broth.
• I add the rinsed rice and toss it in the aromatics and oil for 1 minute, then stir in the whole can of chickpeas, ¼ teaspoon kosher salt, and black pepper to taste. Once everything is coated, I pour in the vegetable broth, add half of the chopped dill, and bring the pot to a boil.
• As soon as it boils, I lower the heat to keep the soup at a gentle simmer, cover the pan, and cook for 15 minutes, stirring once or twice. The rice should be soft by the end, and the broth will already start looking a little heartier.
• While the soup simmers, I roughly chop the spinach and make the puree. This is the perfect little overlap in the recipe, and it keeps the whole thing moving without feeling rushed.

Chickpea Puree

• I add the reserved chickpeas to the food processor or blender with the plant-based milk, lemon zest, 2 tablespoons lemon juice, nutritional yeast, white miso, 1 teaspoon kosher salt, and pepper to taste, then blend until creamy, scraping down the sides as needed. I look for a smooth, thick texture, almost like a loose hummus. Give it a taste here and adjust with a bit more salt or lemon juice if it needs a lift.
• I stir the chickpea puree into the soup, then add the chopped spinach and let everything simmer for 1 to 2 minutes. The soup thickens quickly at this stage, and the greens only need enough time to soften and turn tender.
• Once the heat is off, I stir in the remaining dill and 1 tablespoon of lemon juice, then taste and adjust with more salt, pepper, or lemon juice if needed before ladling it into bowls. A drizzle of good olive oil on top makes the whole bowl taste rounder and richer. Honestly, don’t skip it if you can help it.