4 Naan flatbread—To heat the Naan, preheat the oven to 400 degrees and place Naan on a baking sheet in the middle of oven and warm for 3 minutes
Rinse the basmati rice in cold water. Combine rice with 2 1/4 cups water, 1 TB olive oil and a pinch of salt in a medium pot. Stir once and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes. Remove pan from heat and leave covered for 5 minutes. Remove lid and fluff with fork before serving.
Heat 1/4 cup olive oil in a large pan over medium heat. Add the garlic and diced onions and cook until soft, about 5-8 minutes.
Add the 2 drained cans of chickpeas, season with salt & pepper to taste. Cook stirring occasionally until the chickpeas begin to crisp, about 5-8 minutes. Add the turmeric, crushed red pepper flakes (based on desired spice preference), and lemon zest, stir to combine, and cook about 2 minutes.
Add 3 cups vegetable broth, the juice of 1/2 lemon and bring the mixture to a boil, then reduce heat to low. Stir in the baby spinach, 1/2 cup chopped cilantro, 1/2 cup chopped parsley, 1/4 cup chopped dill, and 1 TB chopped chives, and simmer for 10 minutes until the spinach is wilted. Add salt and black pepper, to taste, as needed. Add as much of the remaining 1 cup vegetable broth to reach desired soup consistency.
To serve, divide the cooked basmati rice among bowls and ladle stew over. Top with reserved chickpeas. Enjoy with warmed Naan flatbread.