Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the freshly minced garlic, oregano, and red pepper flakes, stirring constantly for 1-2 minutes until fragrant. This layering of aromatics builds a flavorful foundation for the entire soup.

Stir in the tomato paste and cook for 1 minute to deepen its flavor, then add the drained chickpeas and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer covered for 15 minutes to allow the flavors to meld together. I like to give the pot an occasional stir during this time to ensure even cooking and flavor development.

Carefully ladle about half of the soup into a blender and blend until smooth, working in batches if needed and being careful with hot liquid. Return the blended portion to the pot with the remaining whole chickpeas. This creates a creamy, luxurious texture while maintaining some hearty chunks for body.

Add the chopped sundried tomatoes, lemon juice, coconut milk, nutritional yeast, and fresh spinach to the pot. Stir gently and simmer for 5-10 minutes until the spinach wilts and all ingredients are fully incorporated. The acidity from the lemon juice brightens the soup while the coconut milk adds richness that balances the spiced flavors.

Taste the soup and season with salt and black pepper as needed. I prefer to taste first before adding salt since the tomato paste and broth already contain sodium, so you may need less than expected. Ladle into bowls and finish with a generous handful of fresh basil chiffonade ribbons for brightness and aroma.