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Cook the rice: Place rice and 1 ⅓ cups water in a medium saucepan. Bring to a boil over medium-high. Reduce heat to low and cover; cook for 15 minutes. Remove from heat and let stand for 5 minutes.
Start the stew: While rice cooks, rinse and drain 1 can chickpeas. Heat 2 tablespoons oil in a large pot over medium. Add onion and ½ teaspoon salt; cook, stirring occasionally, until onion starts to soften, about 5 minutes. Add sumac (if using) and drained chickpeas; cook, stirring, for 5 minutes. Add remaining can chickpeas (undrained) and broth; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 5 minutes.
Add the spinach and herbs: Add 4 cups spinach and 2 tablespoons herbs; cook, stirring occasionally, until spinach and herbs are wilted and chickpea mixture is slightly thickened, about 10 minutes. Add remaining 2 cups spinach, 2 tablespoons herbs, and ¾ teaspoon salt; stir just until spinach is wilted. Stir in cooked rice.
Garnish the stew and serve: Dollop with yogurt and drizzle with remaining 3 tablespoons oil. Garnish with sumac (if using) and herbs.