Heat the oil in a large pot or deep skillet over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic, grated ginger, turmeric, cumin, and cinnamon to the pot. Stir constantly for about 1 minute until the mixture becomes very fragrant and the onion takes on a golden color.

Add the rinsed rice to the pot and stir everything together for 1-2 minutes, coating every grain in the spiced oil mixture.

Stir in the chickpeas and vegetable broth, then season with salt and pepper. Bring to a full boil over medium-high heat, then immediately reduce heat to low and cover with a tight-fitting lid. Simmer undisturbed for 15-18 minutes until all liquid is absorbed.

Remove the pot from heat. Quickly lift the lid and pile all the fresh spinach on top of the cooked rice, then replace the lid immediately. Let sit for 5 minutes to wilt the spinach.

Use a fork to gently fluff the rice, working the wilted spinach and chickpeas throughout. Squeeze the lemon juice over everything and stir in the fresh cilantro.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve warm, topped with toasted nuts if desired.