In a medium pot, combine rinsed long-grain rice and vegetable broth, bring to a gentle boil, then cover and simmer over low heat for 15–18 minutes until tender and fluffy.

Warm olive oil in a large skillet over medium heat, add minced garlic, and cook 1–2 minutes until fragrant and lightly golden, stirring constantly to avoid burning.

Stir in cooked chickpeas, coating them well with garlic-infused oil. Cook about 3 minutes until heated through and slightly crisped at the edges.

Pour in fresh lemon juice and sprinkle lemon zest, salt, and pepper. Stir gently, then let simmer 2 minutes.

Add spinach leaves in batches, tossing until wilted and vibrantly green, about 1–2 minutes.

Fold the fluffy rice into the skillet mixture, stirring gently to coat every grain. Cover briefly, then remove from heat and let rest 2 minutes.