Bring 1 ½ cups of water to a boil in a small saucepan. Add the rice or quinoa, lower heat to a simmer and cook, covered, until grains are tender, about 30 to 35 minutes for rice and 10 minutes for quinoa. Set aside.
In a large soup pot, heat the olive oil over medium heat. Sauté the onion, carrots, celery, and garlic until tender and translucent.
Add the spices, salt, and pepper and cook for a minute or until fragrant.
Add the chickpeas and stock and bring to a boil. Lower the heat to a simmer and cook partially covered until the vegetables are tender, 15-20 minutes. Add the cooked rice or quinoa and turn off the heat.
Add the herbs and spinach and stir until just wilted. Stir in fresh lemon juice and taste for seasoning.