Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.

Add 3 minced cloves of garlic and sauté for an additional minute until fragrant.

Stir in 2 tablespoons of tomato paste, 1 teaspoon each of fresh oregano and thyme, and cook for 1-2 minutes.

Add 1 cup of chopped sundried tomatoes, 1 can of drained chickpeas, 1 cup of orzo, and 4 cups of vegetable stock. Bring to a gentle boil.

Reduce heat to low and simmer uncovered for 10-12 minutes until orzo is tender.

Gently fold in 1 cup of sliced green olives, 1 cup of coconut cream, and 2 cups of baby spinach. Cook for an additional 2-3 minutes.

Taste and adjust seasoning with salt and pepper, then serve warm.