Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add one medium chopped onion and two minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent and fragrant.

Next, stir in one diced bell pepper and one chopped medium tomato. Continue to cook for an additional 2-3 minutes until the vegetables are softened.

Sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, one teaspoon of dried oregano, along with salt and pepper to taste. Stir well to coat the vegetables.

Incorporate one cup of long-grain white rice into the mixture, stirring briefly. Pour in 2 cups of vegetable broth or water, bringing to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Gently fold in one can each of drained chickpeas and cannellini beans, along with 2 cups of chopped spinach. Cover and let sit for about 5 minutes.

Squeeze the juice of half a lemon over the dish. Garnish with freshly chopped parsley or mint and optional toppings like crumbled feta cheese or olives.