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

2. Add chickpeas and tomato paste to the pot. Pour in vegetable broth and stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

3. Carefully blend about half of the soup using an immersion blender or a regular blender until smooth and creamy. This helps thicken the soup while keeping some chickpeas whole for texture.

4. Stir in chopped sun-dried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for another 5-10 minutes until flavors meld and spinach is wilted. Season with salt and black pepper.

5. Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with toasted bread.