In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Then, add minced garlic, oregano, and red pepper flakes, cooking until fragrant for 1-2 minutes.

Stir in tomato paste, allowing it to combine with the aromatics for about a minute. Add drained and rinsed chickpeas and pour in vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.

Blend about 1/3 to 1/2 of the soup directly in the pot using an immersion blender until creamy, but still retaining some whole chickpeas for texture.

Stir in chopped sundried tomatoes, lemon juice, and coconut milk. Mix well, and bring back to a simmer over low heat.

Add fresh spinach and cook for an additional 5-10 minutes until wilted. Taste and season with salt and pepper to your liking.

Ladle soup into bowls and garnish with fresh basil leaves. Serve hot ideally with crusty toasted bread or a side salad.