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Add the olive oil to a pan on a medium heat. Add the chickpeas, garlic, chilli flakes, turmeric and a generous pinch of salt. Fry for about 5 minutes over the heat.
Add the vegetable stock and soy milk and simmer for about 10 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
Stir in the dill, parsley and spinach. Stir through until wilted. Stir through the lemon juice and zest and top with more herbs, lemon zest, chilli flakes and a drizzle of extra virgin olive oil.