Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add a finely diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Stir in 3 cloves of minced garlic and continue to cook for an additional minute.

Mix in 2 tablespoons of tomato paste along with 1 teaspoon each of fresh oregano and thyme. Cook everything together for 1-2 minutes.

Add in ½ cup of chopped sundried tomatoes, 1 can of drained and rinsed chickpeas, 1 cup of orzo, and 4 cups of vegetable stock. Increase heat to high, bring to a boil, then reduce heat to low and simmer for about 10-12 minutes.

Gently incorporate 1 cup of pitted and halved green olives and ¾ cup of coconut cream into the pot. Stir together and allow to simmer for another 2-3 minutes.

Finally, add 2 cups of roughly torn baby spinach to the pot. Stir well and let it cook for just a minute until the spinach wilts. Taste and season with salt and pepper as needed.