Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another 1–2 minutes until fragrant.

Add the chickpeas and tomato paste to the pot, stirring to coat everything evenly. Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to develop.

Use an immersion blender to blend about half the soup directly in the pot. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, then return it to the pot.

This step gives the soup a creamy texture while keeping some chickpeas whole for added heartiness.

Stir in the chopped sun-dried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for another 5–10 minutes until the spinach wilts and the flavors meld together. Taste and season with salt and black pepper as needed.

Ladle the soup into bowls and garnish with fresh basil leaves. Serve with toasted bread for a complete and satisfying meal.