1-First, prepare your ingredients as a foundation. Rinse the chickpeas, chop the vegetables finely, and measure out spices to avoid any rush later. Once ready, heat the olive oil in a large pot over medium heat and sauté the onions, garlic, and carrots until they soften, which takes about 5 minutes and releases their natural sweetness.

2-Next, add the spices like oregano, coriander, and turmeric to the pot, stirring for a minute to let their aromas bloom. Then, pour in the vegetable broth and bring it to a boil before adding the chickpeas and rice. Let it simmer for around 15 minutes so the flavors meld together nicely.

3-After that, stir in the fresh dill, lemon zest, and juice to brighten the soup. Adjust seasoning with salt and pepper, and simmer for another few minutes. For a creamier texture, blend part of the soup with an immersion blender, but leave some chunks for interest. Finally, serve it hot with extras like spinach or a splash of plant-based milk for extra creaminess.