In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, cooking until it turns translucent, about 3-4 minutes. Stir in 2 minced garlic cloves, 1 teaspoon dried oregano, and a pinch of red pepper flakes, and cook for an additional 1-2 minutes until fragrant.

Next, add 2 tablespoons of tomato paste and 2 cans of drained, rinsed chickpeas to the pot, stirring to combine. Pour in 4 cups of low sodium vegetable broth, stirring well to incorporate all the ingredients. Increase heat to bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes.

Using an immersion blender, blend until smooth for a creamy consistency. If using a standard blender, allow the soup to cool slightly before blending, then return blended mixture to the pot.

Stir in 1 cup of chopped sun-dried tomatoes, 2 tablespoons of freshly squeezed lemon juice, and 1 cup of coconut milk into the blended soup. Toss in 2 cups of fresh spinach and continue to simmer for an additional 5-10 minutes until heated through.

Ladle the soup into bowls, garnishing with fresh basil leaves and serve alongside crusty bread.