In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened and golden, about 7–8 minutes.
1/4 cup olive oil, 2 onions chopped
Add the garlic, turmeric, and red pepper flakes. Cook for 1 minute, just until fragrant.
2 cloves garlic minced, 1½ teaspoon turmeric, ¼ teaspoon red pepper flakes
Pour in the vegetable broth and water. Stir in the rice and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10–12 minutes, until the rice begins to soften.
4 cups vegetable broth, 1/4 cup white rice, 2 cups water
Add the tomato sauce, diced tomatoes (with their juices), and chickpeas. Stir well and continue to simmer, uncovered, for another 10 minutes to let the flavors come together.
2 cups tomato sauce, 1 (15oz) can diced tomatoes, 1 (15oz) can chickpeas
Stir in the spinach, dill, and cilantro. Cook for 3–5 minutes more, until the greens are wilted and tender.
4 cups fresh spinach, 1/4 cup fresh cilantro, chopped, 1/4 cup fresh dill, chopped
Taste and season with salt, pepper, and additional red pepper flakes if desired. If the stew is too thick, add a splash more water or broth.
salt and black pepper
Serve hot, topped with a generous dollop of Greek yogurt and warm flatbread or crusty bread on the side.
1/4 cup Greek yogurt
