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Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft.
Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes.
Add the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute.
Carefully remove 1 cup of chickpeas and reserve for topping, only if desired.
To the chickpeas, add 3 cups broth, the lemon juice, and season with salt. Bring the mix to a boil over high heat, then reduce the heat to low.
Stir in the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant.
Taste, adjusting salt and pepper as needed. If you would like a thinner consistency, add the remaining 1 cup broth.
To serve, divide the rice among bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and fresh mint.