1. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, diced bell pepper, and chopped tomato. Continue cooking for another 2-3 minutes.

2. Next, add the ground cumin, smoked paprika, dried oregano, salt, and pepper to the pan. Stir to combine, then add the rice and cook for 1-2 minutes to toast it slightly.

3. Pour in the vegetable broth or water and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 15-18 minutes, or until the rice is tender.

4. Stir in the drained and rinsed chickpeas and cannellini beans, as well as the chopped spinach. Cover and cook for an additional 3-5 minutes, until the spinach wilts and everything is heated through.

5. Squeeze the lemon juice over the mixture and fluff it with a fork. Top with freshly chopped parsley or mint, and add any optional toppings like feta cheese, olives, or pine nuts. Serve warm.