1. Rinse the rice under cool water until the water runs mostly clear, then drain well.

2. Heat olive oil in a medium pot over medium heat, then cook the onion for 4 to 5 minutes until softened.

3. Add garlic, turmeric, cumin, coriander, paprika, salt, and black pepper, then stir for 30 seconds until fragrant.

4. Add the rinsed rice and stir until the grains are coated in the golden spice mixture.

5. Stir in the chickpeas and vegetable broth, then bring the mixture to a gentle boil.

6. Reduce the heat to low, cover the pot, and simmer for 15 minutes without lifting the lid.

7. Turn off the heat and let the rice rest, covered, for 10 minutes.

8. Fluff the rice with a fork, then fold in spinach, lemon juice, and parsley.

9. Serve warm with Greek yogurt and fresh dill or cilantro if desired.