Heat the olive oil in a large pot over medium-high
Add the mushrooms, onion, and salt. Cook until the mushrooms release moisture, 4–5 minutes
Stir in the chickpeas, veggie broth, and Italian seasoning. Bring to a boil
Reduce heat and simmer for 6–8 minutes to blend flavors
Stir in the coconut milk and lemon juice. Adjust salt and pepper to taste
Add the spinach and let it wilt, 1–2 minutes
Serve warm with whole grain toast. Garnish with chili flakes, if using
