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Cook the onions: Place the oil in a large heavy pot (such as a Dutch oven) over medium-high heat. Add the onion and cook, stirring now and then, until it begins to soften, about 5 minutes.
Cook the remaining ingredients: Add the garlic, oregano, coriander, and rice and stir just to coat the rice with the spices and oil. Add the spinach, chickpeas, and broth, turn the heat to high, and bring the mixture to a boil, then immediately lower the heat so that the mixture simmers. Season the cooking liquid to taste with salt (the exact amount will depend on how salty your broth is). Cover the pot and cook until the rice is tender, about 25 minutes. Remove the pot from the heat and let the rice sit, covered, for 10 minutes.
Serve: Uncover the pot, give everything a good stir, and season to taste one final time with salt. Serve immediately, topped with feta and dill. Love the recipe? Leave us stars and a comment below!